Salmon and Bell Peppers

A traditional Mediterranean dish. Any firm fish may be used.
To increase the servings to 4, add 2 more fillets, a medium sliced onion, and a small zucchini.

Yield:
2 servings
Category:
Seafood
Cuisine:
Canadian

INGREDIENTS:

  • 2 Salmon fillets
  • 2 tablespoons, olive oil
  • 1 sweet red pepper, cut into 1/4 inch strips, by 1 to 3 inches long
  • 1 yellow bell pepper, cut as above
  • 1 shallot or small onion, chopped finely
  • 3 cloves of garlic, thinly sliced
  • a handful of cherry or romanella tomatoes, cut in half
  • 1 tablespoon, white wine vinegar or lime juice
  • 1/2 cup of white table wine
  • 2 tablespoons fresh thyme, oregano or marjoram leaves
  • 1/8 to 1/4 teaspoon cayenne pepper
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS:

  1. Heat the olive oil in a 12"+ fry-pan and saute the peppers over high heat for two minutes, stirring. Add the tomatoes, shallot and garlic and saute two more minutes, still stirring, of course.
  2. Season the salmon with salt and pepper. Push the vegetables to the side of the pan and put in the salmon. Cook 2 minutes and then turn the fish over.
  3. Add the wine. Sprinkle the veggies and fish with your herb(s), parsley and cayenne. Spoon some veggies over the salmon.
  4. Put the lid on the fry-pan and cook at low heat for 5 to 7 minutes or until the salmon flakes when fork-tested.

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