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Clean recipe · americastestkitchen.com

Salmon Peperonata

This simple, satisfying weeknight dish will wow you with its balance and depth.

Original recipe: americastestkitchen.com

Yield:
4 servings
Total:
55 min
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Ingredients

  1. 1 (2-pound) skinless center-cut salmon fillet, 1 to 1½ inches thick
  2. 1¾ teaspoons table salt, divided
  3. 1 teaspoon pepper
  4. ¼ cup extra-virgin olive oil, plus extra for drizzling
  5. 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
  6. 1 yellow bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
  7. 1 onion, halved and sliced ¼ inch thick
  8. 6 garlic cloves, crushed and peeled
  9. 1 (14.5-ounce) can diced tomatoes
  10. 2 tablespoons capers, rinsed, plus extra for sprinkling, plus 4 teaspoons brine
  11. ¼ teaspoon red pepper flakes, plus extra for sprinkling
  12. 1½ teaspoons lemon juice
  13. ¼ cup chopped fresh basil

Instructions

  1. Cut salmon crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle with ¾ teaspoon salt and pepper.
  2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add bell peppers, onion, garlic, and remaining 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
  3. Stir in tomatoes and their juice, capers and brine, and pepper flakes. Continue to cook, uncovered, until slightly thickened, about 5 minutes longer. Season with salt and pepper to taste.
  4. Reduce heat to medium-low. Nestle salmon into peperonata, skinned side down. Cover and cook until centers of fillets are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes.
  5. Drizzle lemon juice over salmon. Sprinkle with basil and extra pepper flakes. Serve, drizzled with extra oil.