Salmon medallions with green pepper

Name: Salmon medallions with green pepper
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Extra virgin olive oil 2 spoonfuls; Dry dessert wine to taste; Salmon (4 slices about 3 cm thick each) 1.8 lbs; Fresh liquid cream 1.1 cups; Green peppercorns in brine 1 spoonful; Onions ½; Butter 1 ½ tbsp; Basil to taste; Tomato purée 1 cup; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Shellfish (prawns, shrimp, etc) scraps and shells 8.8 oz; Onions small 1; Carrots 1; Celery 1 rib; Cherry tomatoes 0.67 cup; Brandy 1 small glass; Fine salt to taste; Butter 3 ½ tbsp

it de fr es br

739

Calories per serving

Gluten Free

Energy Kcal 739
Carbohydrates g 11
of which sugars g 10.9
Protein g 49
Fats g 51.5
of which saturated fat g 19.97
Fiber g 1.8
Cholesterol mg 236
Sodium mg 827

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Bright colors and a soft texture make these salmon medallions with green pepper a real hit for families looking for both delicious fish recipes and something nice to put on the table. When home cooks want reliable, quick fish recipes that deliver a rich flavor and are packed with a fresh, tender bite, this one comes up a lot—everyone seems to love that classic mix of butter poached salmon with the natural sweetness of green pepper. Fun presentation and a colorful plate really add to the meal, especially when the whole family needs a dinner that feels a little bit special without much fuss. Kids tend to go for anything with that nice, crisp bite from bell pepper, while adults appreciate the balance between that moist fish and crunchy greens. It’s really easy to see why salmon medallions are always popular around family tables—they’ve got that home-cooked comfort but with a fresh, satisfying twist every time.

Busy nights and hungry crowds both work pretty well with these salmon medallions—they’re super friendly for busy families who rely on quick fish recipes and healthy, budget salmon dishes. Versatility really stands out here: you can serve them straight on the plate, add a light green salad, or pair them with roasted veggies for easy salmon recipes with extra veggies. If you want to jazz things up, swap in a fun savory sauce, or keep it simple…either way, it’s hard to mess this up since salmon and green pepper have a way of always working together. Special occasions or regular dinners—this meal fits both thanks to its fluffy, cheerful look and crowd-pleasing taste. Home cooks keep coming back to the simplicity and reliable goodness of sheet pan dinners like this—one of those practical, family-friendly ideas that makes everyone happy and fills up the table with something REALLY DELICIOUS. Simple, quick, and packed with rich flavors, these salmon medallions keep everyone coming back for more!

INGREDIENTS

739

Calories per serving

Extra virgin olive oil 2 spoonfuls

Dry dessert wine to taste

Salmon 1.8 lbs (800 g) - (4 slices about 3 cm thick each)

Fresh liquid cream 1.1 cups (250 ml)

Green peppercorns 1 spoonful - in brine

Onions ½

Butter 1 ½ tbsp (20 g)

For the Tomato Sauce: Basil to taste; Tomato purée 1 cup (250 ml); Extra virgin olive oil 2 spoonfuls; Fine salt to taste

For the Shellfish Broth: Shellfish 8.8 oz (250 g) - (prawns, shrimp, etc) scraps and shells; Onions 1 - small; Carrots 1; Celery 1 rib; Cherry tomatoes 0.67 cup (100 g); Brandy 1 small glass; Fine salt to taste; Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Salmon medallions with green pepper

First, prepare the shellfish broth: put the shells in a pan with butter and let everything brown, pressing well with a ladle to release the juices. Add the brandy and let it evaporate (1-2), then add the chopped vegetables 3 and let them brown. Add enough hot water to completely cover the ingredients (at least 1 liter); add salt and reduce everything until you get 1 cup (250 ml) of liquid.

Strain the broth through a fine mesh strainer 4. At this point, add the heavy cream, placing the mixture on low heat so that it thickens (5-6).

While the shellfish broth is reducing, prepare a simple tomato sauce by placing 2 tablespoons of extra virgin olive oil, the tomato puree 7, and salt 8 in a pan; boil gently so that the sauce thickens. When the sauce is ready, add fresh basil leaves and turn off the heat 9.

In the meantime, prepare the medallions with the salmon steaks, click here to see how to do it. When the shellfish broth and tomato sauce are ready, chop the onion and place it in a pan with the butter and two tablespoons of oil 10, on very low heat, until it becomes golden; add the green peppercorns 11 and add 3-4 tablespoons of tomato sauce 12.

Once combined, add the broth and cream mixture 13 and cook for another five minutes 14. Heat 2 tablespoons of oil in a pan and place the medallions.

Brown the medallions over high heat on both sides for no more than 5 minutes 16: sprinkle with dry white wine and let it evaporate; at this point add the sauce 17, cover the pan with a lid and finish cooking 18, no more than 10 minutes. Serve the salmon medallions drizzled with the cooking sauce.

Storage

We recommend consuming the salmon medallions with green pepper as soon as they are made, but if you wish, you can store them in the refrigerator for a maximum of one day, sealed in an airtight container.

Trivia

Salmon is found in the western and eastern Atlantic and the Baltic Sea: its eggs are tiny (0.2-0.3 inches) but extremely numerous. In fact, a liter of water contains 5,000 to 7,000 of them.
If you have any at home, you can add them as a decoration on the serving plate of this refined recipe to enhance it further.

Tip

If you prefer, you can use pickled pink peppercorns instead of green peppercorns, which are more tender and have a spicy but not sharp taste. Additionally, you can substitute the tomato puree with fresh, ripe tomatoes, diced, and added after cooking.

For the translation of some texts, artificial intelligence tools may have been used.