1 large thick fillet of salmon, squeeze lemon juice all over, then rinse with cold water and pat dry with paper towels.
1 red Bell pepper, seeded, roasted, then skin removed
1 container Tofutti (soy cream cheese)
4 fresh garlic cloves
1 anchovy fillet: when I think it will work, I use an anchovy in my recipes, instead of salt.
1 pinch chili flakes ( or add more for more spice)
1 pinch black pepper (or grind to your taste)
1 heaping Tablespoon fresh dill, chopped well
2 teaspoons extra virgin olive oil
1 small jar of salmon roe eggs, for garnish, and eat as much as you want.
Keep plain Greek yogurt on hand, in case you want to thin the sauce later.
A lightly oiled casserole. My casserole for two people is an oval one, holding 15 ounces.
Preheat oven to 400 degrees
Get all ingredients together in the same place and get out your food processor and the casserole you'll be using.
Oil your casserole, set aside
Rinse your fish on both sides, pat dry with paper towels, set aside
Cut red pepper in half then seed the pepper, cut away the white part, rinse, pat dry, then place onto large piece of foil. Sprinkle just a little olive oil over the two halves, then cover the pepper with the foil. Put the wrapped pepper onto a baking sheet and into oven. Roast for ? hour, then check to see if the pepper is completely soft. If not, roast some more until it is nice and soft.
When pepper is done, remove from foil and with a paring knife, peel as much skin off the outside, as you can.
Lower oven temperature to 375 degrees.
While pepper is roasting, rinse the dill, pat dry with paper towel, then chop well. Set aside 2 heaping Tablespoons of the chopped dill.
Make your rice, or pasta, to serve the salmon over, then set aside.
Peel the outside of the garlic cloves.
Now, when red pepper is cool, put into food processor, with the garlic and the anchovy and pulse until you get a smooth red liquid.
Next, add the Tofutti and the chopped dill, while pulsing. Add all spices and seasonings, until you get a smooth sauce.
Spoon some of the sauce to cover the bottom of the casserole. Place the salmon fillet over the sauce.
Now, cover the remaining salmon with the sauce. Try not to fill the casserole, too high, with the sauce. If there is left over sauce, great, now you can heat the left-over sauce and serve it at the table.
If your oven bakes things fast, then cover the casserole with foil. If it doesn't bake fast, then leave cover off casserole. Bake for 20 minutes, and see if the salmon is cooked enough for you. If not, return to oven and bake for another 7 or 8 minutes.
We started with glasses of wine. Jules with chardonnay and I had Paul Hobbs cab and the bite-size fried cauliflower (recipe from last week), and a beautiful avocado salad. Then the delectable salmon, which proves that a comfort food can also be elegant.
We urge you to try this. So quick and easy to make, with excellent results.