This is one of those occasions where applying the old adage "necessity is the mother of invention" to dinner ended on a high note. The salmon over lentils that I planned on eating looked a little drab and the ingredients for this recipe, which I had in the fridge, suggested themselves to me as I looked in it for inspiration.
I like the sunny color that the sauce added to the plate so will probably turn to it again during the winter months to cheer plates of food up but, more importantly for something that came together so easily (and quickly if you happen to have roasted peppers already in the fridge), this was an absolutely gorgeous tasting sauce which was great on salmon, amazing with the lentils, and which I can see using with with grain dishes, or over steamed eggplant or grilled scallops.
This made about half a cup of this sun-hued sauce, half of which I used above and the other half which I mixed with leftover spiced lentils and scarfed down for lunch the next day.
1 yellow bell pepper (this would probably work with other colored peppers as well depending on what color you need when plating)
Juice from 1/3 pink grapefruit
Juice from 1/2 lemon
1 Tbsp butter
1 tsp olive oil
Preheat the oven to 400.
Remove the stem, seeds and pith from the bell pepper and cut it in half and then each half into thirds lengthwise. Place on a lined baking tray and drizzle with the oil and a pinch of salt.
Place the tray in the oven and roast for 18 minutes before removing from the oven and tipping into your blender, including the oil remaining in the pan.
Add the citrus juices and blend until smooth, then add the butter. The heat from the peppers will melt the butter and the sauce will slightly emulsify with the addition of the butter. Adjust for seasoning though the addition of the citrus should mean that you will not need additional salt.
Voilà! Done and delicious.