What's for dinner at the Posey house tonight? Well, we got a bunch of red peppers from our CSA at Full Earth Farm (who has the most beautiful produce). So I was trying to figure out what to do with them. I decide to roast them.
Preheat oven to 375. Cut the peppers in half & remove the seeds. Rub them generously with organic olive oil. Place them in a glass pan with plenty of room between them ( I used two 9/16 pans). Roast for 30-40 minutes or when you see some brown or black spots coming up. Take out of oven & put them all in one pan & cover them with tin foil. Let sit for 10-15 minutes. This process helps the skins lift off. Peel the thin, clear skin off.
Roasted Red Pepper Mousse:
Put the roasted peppers in a blender (you could use a food processor but I don't like to put anything hot in plastic). Sauté 3 garlic cloves in 1/4 cup organic, grass fed butter. Pour in blender. Add 1/2 cup organic, grass fed milk or raw if you can. Add 3/4 cup organic Greek yogurt. Add 1/2 teaspoon thyme, salt and parsley. Add 1/2 hot pepper. Blend until smooth.
Make sure you find a salmon filet that does not use dyes. Mine is from our local Co-op. Heat caste iron skillet on med/high heat with 3 Tbs. olive oil and 3 Tbs. butter. Salt and pepper your filet. Sear each side then turn skillet to low. Let sit for about 5 min. or until your liking.
Place the mousse in a bowl or plate then place the salmon on top. Put a dollop of Greek yogurt on top with a little green garnish (I had arugula).
Yummy to our Tummy! :)