A beautiful, colorful dish that features seasonal produce.
Sauteed Salmon Piperade
- 2 tablespoons extra-virgin olive oil
- 2 pounds salmon fillets
- 1 large Spanish onion, halved and sliced
- 1 each red and yellow pepper, seeded and sliced
- 2 Poblano peppers, seeded and sliced
- 2 cloves of garlic, sliced
- 2 large very ripe tomatoes, chopped
- 1 bunch fresh basil, washed and chopped
- Salt and pepper
Preheat oven to 350F. Preheat a large, oven-safe saute pan. Add 1 tablespoon olive oil and heat until hot but not smoking.
Salt and pepper the salmon. Place skin side down in the oil. Cook for 2 minutes. Turn. Cook for another 2 minutes. Then place in oven and cook for 10 minutes.
In another saute pan, heat the remaining oil and add onions and peppers. Cook until tender. Add garlic, stir allowing the garlic to soften, about 3 minutes.
Add fresh tomatoes and basil. Salt and pepper to taste. When tomatoes have softened, remove vegetables to a serving platter. Place salmon on top. Garnish with basil leaves. Serve.
Source: From Bina Carr in Sisters of the Hoods Cookbook, published by Congregations B‘nai Israel, Etz Chayim and Shomer Emunim.
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