Salmon Peperonata
Salmon Peperonata is a delightful and flavorsome dish that combines the richness of salmon with the vibrant and tangy flavors of peperonata. This Italian-inspired dish is a perfect blend of succulent fish and a medley of colorful bell peppers, onions, and tomatoes.
The original text merely mentions the dish’s name, but let’s dive deeper and explore the wonderful world of Salmon Peperonata. Imagine a picturesque Italian village, where the aroma of fresh herbs and sizzling pans fills the air. In this idyllic setting, local fishermen return from their daily catch, hauling in the finest salmon from nearby rivers. The village is known for its delectable culinary traditions. Salmon Peperonata stands as a testament to their gastronomic excellence.
At its core, this dish revolves around the star ingredient – salmon. Salmon, known for its delicate yet rich flavor, is a prized catch in many cuisines worldwide. Its tender flesh, packed with omega-3 fatty acids, not only makes it a healthy choice but also adds a luxurious touch to any meal.
Now, let’s add some pizzazz to this dish by introducing the vibrant peperonata. Peperonata is a traditional Italian sauce that uses sautéed bell peppers, onions, and tomatoes. The combination of these ingredients creates a symphony of colors, flavors, and textures. The bell peppers, carefully diced and sizzled in olive oil until soft and slightly caramelized, impart a sweet and smoky undertone to the dish. The onions, thinly sliced and cooked until translucent, add depth to the flavor profile. Finally, the tomatoes, crushed and simmered until they release their natural juices. Infuse the peperonata with a bright and tangy essence.
A splash of vinegar or a squeeze of lemon juice will balance the flavors. This touch of acidity not only elevates the taste but also provides a refreshing contrast to the richness of the salmon. Sprinkle basil over the dish at the end. This gives it a fragrant and aromatic finish.
Serve it with a side of fluffy rice or creamy mashed potatoes. Allowing the peperonata to mingle with the starch and create a delightful combination of flavors. For a lighter option, it can be paired with a crisp green salad drizzled with a zesty vinaigrette.
This dish not only satisfies the taste buds but also offers a plethora of health benefits. Salmon, as mentioned earlier, is an excellent source of omega-3 fatty acids, known for their heart-healthy properties. Peperonata is packed with antioxidants and vitamins. The bell peppers and tomatoes, making it a nutrient-rich addition to any diet.
In conclusion, Salmon Peperonata is a culinary masterpiece that marries the elegance of salmon with the vibrancy of peperonata. Its harmonious blend of flavors, textures, and colors makes it a feast for both the eyes and the palate. Whether enjoyed in the comfort of your own home or savored at a quaint Italian trattoria, this dish is sure to leave a lasting impression and transport you to the picturesque landscapes of Italy.
Salmon Peperonata
Ingredients
- 1 1/2 lb salmon filet 1" thick-skin removed
- 1 3/4 tsp salt-divided
- 1 tsp black pepper
- 1/4 cup olive oil
- 1 red bell pepper-seeded, stemmed and cut into strips
- 1 yellow bell pepper-seeded, stemmed and cut into strips
- 1 onion-halved and sliced thin
- 6 cloves garlic-peeled and crushed
- 1 14.5oz can diced tomatoes
- 2 Tbsp capers
- 4 tsp caper brine
- 1/4 tsp red pepper flakes
- 1 1/2 tsp lemon juice
- 1/4 cup basil-chopped
Instructions
- Cut salmon crosswise into 4 equal filets. Pat salmon dry with paper towels and sprinkle with 3/4 teaspoon of salt and pepper.
- In a 12" skillet heat oil over medium then add peppers, onion, garlic and remaining salt. Cover and cook until vegetables are soft. About 10 minutes, stirring occasionally.
- Stir in tomatoes with their juice, capers, brine and pepper flakes. Continue cooking, uncovered, until thickened, about 5 minutes. Season with salt and pepper to taste.
- Reduce heat to medium-low and nestle salmon into pepper mixture, skinned side down. Cover and cook until center of filets are translucent. or the temperature registers 125' about 15 minutes.
- Drizzle lemon juice over salmon. Sprinkle with basil and extra pepper flakes to taste.
- Serve! I served this alongside rice and roasted zucchini.