Salmon Peperonata Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4
-
Calories
453 kcal
-
Course
Others
Salmon Peperonata Recipe
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2-4 salmon fillets
- 1 Tablespoon paprika
- ½ Cup olive oil
- 6-8 Cloves garlic Pressed & Chopped
- 2 shallot Thinly Sliced
- 4-6 tomato Stemmed, Skinned & Chopped
- 1 Tablespoon red pepper flakes
- 3 Cubanelle peppers Stemmed, Ribbed, Seeded & Sliced Into Strips, or bell peppers
- 3 Tablespoons capers Halved
- 2 Tablespoons red wine vinegar
- 2 Tablespoons tomato paste
- 2 Tablespoons lemon juice
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1 Tablespoon oregano Finely Chopped, fresh
- 2 Teaspoons parsley Finely Chopped, fresh
- 1 Teaspoon dill Finely Chopped, fresh
- 1 Teaspoon white sugar
- 6-8 basil fresh leaves
Instructions
- Season the salmon fillets with salt, black pepper, and paprika.
- Sear the salmon quickly, turning after one minute a side in a skillet preheated over high heat so that the skin crisps and browns. Transfer to a plate lined with paper towels and set aside.
- Heat half a cup of olive oil in a large pot over medium heat.
- Once the oil is hot, add the garlic and fry until it begins to emit a pungent aroma.
- Add the shallots and fry until they start showing signs of translucency.
- Mix in the crushed chili flakes and stir well.
- Add the slices of cubanelle or bell peppers and saute for five minutes while stirring infrequently.
- Stir in the capers followed by the red wine vinegar, lemon juice, and a teaspoon of sugar.
- Once well mixed, add a teaspoon of salt and the tomatoes. Saute while constantly stirring for ten minutes or until the peppers start to brown lightly but are still firm.
- Mix the oregano, parsley, and dill into the peperonata.
- Place the salmon fillets skin side down into the skillet, depressing them between the peperonata.
- Scatter the fresh basil leaves over the top and coat the fish with a drizzle of olive oil.
- Reduce the heat to low and cook covered for 15 minutes.
- Serve immediately.
Nutrition Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
20g
(7%)
Protein
20g
(40%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
22g
(110%)
Cholesterol
47mg
(16%)
Sodium
895mg
(37%)
Potassium
1113mg
(24%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
4709IU
(94%)
Vitamin C
141mg
(157%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 47mg | 16% |
| Sodium | 895mg | 37% |
| Potassium | 1113mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 4709IU | 94% |
| Vitamin C | 141mg | 157% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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