Salmon Peperonata

Name: Salmon Peperonata
Yield: Serves 4
Ingredients: 1 (2-pound) skinless, center-cut salmon fillet, 1 to 1½ inches thick; 1¾ teaspoons, table salt, divided; 1 teaspoon, pepper; ¼ cup, extra-virgin olive oil, plus extra for drizzling; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 , yellow bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 , onion, halved and sliced ¼ inch thick; 6 , garlic cloves, crushed and peeled; 1 , (14.5-ounce) can diced tomatoes; 2 tablespoons, capers, rinsed, plus extra for sprinkling, plus 4 teaspoons brine; ¼ teaspoon, red pepper flakes, plus extra for sprinkling; 1½ teaspoons, lemon juice; ¼ cup, chopped fresh basil

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Appears in Cook's Country October/November 2021

Main Courses

Fish & Seafood

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

SERVES4

TIME55 minutes

WHY THIS RECIPE WORKS

For a quick weeknight meal, we leaned on a quiet hero of Italian cuisine: peperonata. Made from sweet bell pepper, onion, garlic, and tomato stewed in extra-virgin olive oil until meltingly soft, this sauce can be served in myriad ways. We ...

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