Target Health Blog

Salmon Fillets Baked in Red Pepper Sauce, Roe Garnish

March 4, 2019

Target Healthy Eating

I am slowly learning how to make sauces; they can make a real difference in any recipe, especially this, my favorite creation to date, for salmon. Here is an example of a comfort food, that is also truly elegant and so-o quick and easy to make. Jules gives this 5 stars. ©Joyce Hays, Target Health Inc.
One of the most important appliances in your kitchen is a food processor. With it, recipes for sauces become a snap. ©Joyce Hays, Target Health Inc.
We buy a good quality of very fresh salmon and eat it the same day as purchase. We like our salmon fairly rare, so I baked this for about 20 minutes, at 375 degrees. ©Joyce Hays, Target Health Inc.
In the photo above, I changed the recipe slightly when we entertained at an intimate dinner party over the weekend. I parboiled rotini pasta separately, drained it well, then patted dry with paper towels. Onto the bottom of a baking dish, I added this pasta, followed by spooning some of the red pepper Tofutti sauce over the pasta. Next, I placed two salmon fillets on one side of the large baking dish and sea scallops on the other side. The remained of the sauce was spooned over the fish and scallops. I baked this for 20 minutes with cover on baking dish, at 375 degrees. Then with cover off, baked for another 5 to 10 minutes in same 375 degrees. Whether it's rice or pasta, this recipe is delicious with either. Personally, I liked baking with the roti pasta on bottom of baking dish, under the fish. (are you aware that sauce clings better to pasta with a twisted shape like the rotini we used?) ©Joyce Hays, Target Health Inc.

Ingredients (for two people)

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.

Fresh ingredients make lots of difference in any recipe. ©Joyce Hays, Target Health Inc.
These sparkling orange little gems, not only give my new recipe the perfect garnish; they also add an unsurpassed flavor, as they explode with a tiny burst, in your mouth. ©Joyce Hays, Target Health Inc.
Here is the salmon/scallop recipe that we served this past weekend at a dinner party. ©Joyce Hays, Target Health Inc.


  1. Preheat oven to 400 degrees
  2. Get all ingredients together in the same place and get out your food processor and the casserole you'll be using.
  3. Oil your casserole, set aside
  4. Rinse your fish on both sides, pat dry with paper towels, set aside
  5. 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.
  6. When pepper is done, remove from foil and with a paring knife, peel as much skin off the outside, as you can.
  7. Lower oven temperature to 375 degrees.
  8. While pepper is roasting, rinse the dill, pat dry with paper towel, then chop well. Set aside 2 heaping Tablespoons of the chopped dill.
  9. Make your rice, or pasta, to serve the salmon over, then set aside.
  10. Peel the outside of the garlic cloves.
  11. 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.
  12. Next, add the Tofutti and the chopped dill, while pulsing. Add all spices and seasonings, until you get a smooth sauce.
  13. Spoon some of the sauce to cover the bottom of the casserole. Place the salmon fillet over the sauce.
  14. 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.
  15. 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.
Ready to go into oven. ©Joyce Hays, Target Health Inc.
Just out of oven. ©Joyce Hays, Target Health Inc.
Peeling skin off. Sometimes, just peeling with your fingers will be enough. ©Joyce Hays, Target Health Inc.
Chopping the dill. ©Joyce Hays, Target Health Inc.
Peppers, garlic & anchovy in food processor. ©Joyce Hays, Target Health Inc.
Pulsing pepper, garlic & anchovy. ©Joyce Hays, Target Health Inc.
Adding Tofutti and dill and seasonings to food processor. ©Joyce Hays, Target Health Inc.
Jules actually put this casserole for two people, into the oven, timed it with his iphone, removed it and brought it to the table. For perfect flavor, bake it just before eating and have steaming jasmine rice, waiting at the table. ©Joyce Hays, Target Health Inc.
Warm and wonderful, we served the baked salmon with red pepper sauce and sparkling salmon roe, over steaming, flavorful jasmine rice, cooked in chicken broth. For dessert, fresh apples and mangoes. ©Joyce Hays, Target Health Inc.

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.

We, your guinea pigs, highly recommend it !

Cheers !

This is one of my big hits, according to Jules, who gives it 5 stars. It's a dee-lish recipe; it's easy to make with huge gratification at the end of a short time in the kitchen. ©Joyce Hays, Target Health Inc.
VICE is a delicious chardonnay from Napa and low cost. Paul Hobbs cab, also from Napa is our favorite cab, and not so low cost. Love and diversity, make the world go ?round ! ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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