My girlfriend loves my salmon *croquettes/patties/cakes. So I often find myself making them whenever shes at my place. I love salmon so I have no problem making this dish most weekends for her. Whenever I do make them, I always find myself thinking that they are missing a sauce. Something to where I can break them apart and dip them in; Or drizzle over the top. Most of the time we just cover them in hot sauce.
So I decided to give it a shot. I went to Target and brough a reasonable priced food proccessor. It was time to start experimenting with making sauces and my own marinades. Today I went with a roasted red pepper sauce. I figured that should be simple enough. Bright, spicy and peppery, this sauce works well with any protein or dish.
Since this was a test run, I kept the ingredients short.
- 2 Red Bell Peppers
- 1 Tablespoon of Extra Virgin Olive Oil
- 1/2 Cup Chicken Broth
- 1 Teaspoon Garlic Powder
- 2 Garlic Cloves
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Paprika
- 2 Tablespoons of Parmaesan Cheese
1. Preheat the oven to 450 degrees
2. Cut the peppers in half and remove seeds and stems.
3. Toss the peppers on a little EVOO and I add salt and pepper to the insides of the peppers before placing them on the baking sheet.
4. Roast for 25 minutes, and the peppers will begin to blister and blacken. Remove from oven and place them in a bowl and cover. Once they are cool enough to handle (about 10-15 minutes) the skin should be easy enough to peel off.
5. Now all you have to do next is give the peppers a rough chop and add all them along with the seasoning and liquids to your food proccessor. Blend until its a smooth bright consistency is reached.
Now its ready to be used to present your fish/chicken/steak. Drizzle over your food, a dipping sauce. Or however else you see fit. Hope you guys enjoy!
Something I learned, and feel like I should have known is that “Croquette” is a french word derived from ‘croquer’ or “To Crunch“. Its usually spelled croquet. A croquette is a small cylinder of food made up of a thick binder combined with a filling, which is breaded and deep fried. Its normally served as side, snack or fast food.
The Parmaesan Cheese gives it an added boost of flavor, tossed with some noodles and you have a nice sauce. But remember the paramaesan is not a must have ingrediant. You can easily leave this out. Replace it with basil, or shallots.
Also pictured is my homemade garlic bread. I just took some soften butter and combined it in the food processor with chopped garlic cloves, parsley, pepper and a little paprika. Spread it on some fresh Italian bread and put in the oven for a few minutes to get toasted.
Remember this was a test run for me. So I used half the ingredients I would use if I was serving a normal sized family