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.
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.