- 3 tablespoons olive oil
- 1 coarsely chopped large yellow onion
- 3 yellow bell peppers, roasted, peeled and coarsely chopped
- 1 cup dry white wine
- large pinch of saffron threads
- ¾ cup heavy cream
- salt and pepper to taste
Heat the olive oil in a medium saucepan over medium high heat. Add onions and cook until soft. Add roasted peppers and cook for 10 minutes.
In a small bowl combine the wine and saffron. Add the wine mixture to the onion mixture and raise the heat, cook until almost dry.
Pour mixture into a blender and blend until smooth. Place mixture into a clean saucepan over medium heat, add cream and simmer about 10 minutes. Season to taste with salt and fresh ground black pepper. Makes about 3 cups.
For the Salmon
- About 10 untreated cedar shimes (available at most lumber yards), soaked in water for one hour
- Vegetable oil for brushing cedar
- 8 salmon fillets about 6 ounces each
- olive oil for brushing the salmon
- salt and pepper to taste
Preheat a gas grill to medium heat, or prepare a charcoal fire.
Remove the cedar from the water and brush with vegetable oil on both sides. Place cedar on the grill and allow to heat up about 5 minutes.
Brush each side of the salmon with olive oil and season with salt and pepper to taste. Place salmon on the cedar and grill until medium well done, about 8 to 10 minutes.
When salmon is complete, place on serving platter and spoon with the warm Roasted Yellow Pepper-Saffron Sauce.
