🫙 From the Spice Rack
Grilled Salmon Steaks with Bell Pepper Sauce
**Bell Pepper Sauce Non-stick cooking spray 2 red bell peppers 2 tablespoons fresh lemon juice 1/2 teaspoon tarragon 1/2 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon white pepper
maineasy
Ingredients8 items
Ingredients
- 2tablespoons fresh lemon juice
- 1/2teaspoontarragon
- 1/2teaspoonthyme
- 1/4teaspoonsalt
- 1/4teaspoonwhite pepper
- 1/2cupplain nonfat yogurt -- or lowfat
- 4each white bread slices -- toasted on grill
- 249cals, 25.0% cff, 6.9 g fat -vs- 317 cals, 21.4% cff, 7.6 g f
Directions
- 1
Bell Pepper Sauce Non-stick cooking spray 2 red bell peppers 2 tablespoons fresh lemon juice 1/2 teaspoon tarragon 1/2 teaspoon thyme 1/4 te
- 2
Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs
- 3
All sides of peppers should be charred and blistered
- 4
Working quickly, put peppers into plastic bag, and close securely with twister seal
- 5
Let peppers stand 10 to 12 minutes
- 6
Bell Pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels
- 7
Discard seeds
- 8
Slice peppers and puree in processor or blender