Seared Salmon with Roasted Red Pepper Pepperonatta

For the Pepperonatta:

  • 4 red or yellow roasted peppers, peeled and sliced
  • 1 large onion, sliced
  • 4 cloves garlic, sliced
  • 1 tsp fresh thyme
  • 1-2 Tbsp balsamic vinegar
  • 1/2 lemon
  • Olive oil
  • Kosher salt and fresh cracked black pepper

For the Salmon:

  • 4 Fillets of Salmon
  • 3 Tbsp vegetable oil
  • Kosher salt and fresh cracked black pepper

In a heavy-bottomed skillet over medium heat, cook the onion in 3-4 Tbsp of olive oil until very soft and fragrant. Add the garlic and thyme and cook another 5-6 minutes. Add the roasted peppers and a tablespoon of the vinegar. Let the mixture come up to a boil. Taste for seasoning; adjust with salt and pepper and the remaining vinegar if needed. Finish with a squeeze of lemon.

Pat the salmon dry with a paper towel and season well with salt and pepper. Heat the oil in a large heavy bottomed skillet over high heat.  Make sure your oil is HOT before placing the fillets in the pan.  Place then flesh side down (this is the presentation side) and do not move them or try to release them if they are sticking.  Let them cook until you see a golden brown crust forming at the edges (about 5 minutes).  Flip them and cook just 2 minutes more (longer if you like your salmon cooked all the way through).  Rest for 3-5 minutes before serving.

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