Roasted Salmon With Peperonata and Balsamic Syrup
photo by southshore cook
- Ready In:
- 1⁄2 cup coarsely chopped fresh Italian parsley
- 2 teaspoons coarsely chopped fresh rosemary
- 2 garlic cloves, coarsely chopped
- 1 1⁄2 teaspoons kosher salt, divided
- 1⁄2 cup extra virgin olive oil
- 1⁄2 fennel seed
- 1 3⁄4 lbs bell peppers, thinly sliced (combine all the colors you can)
- 1 sweet onion, halved and thinly sliced
- 1 teaspoon fresh coarse ground black pepper, divided
- 1⁄2 cup balsamic vinegar (use a good quality, it does make a difference)
- 2 teaspoons sugar
- 4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on
- Combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids. (We omitted this step as we wanted all of the goodness!).
- Heat 2 tbsps herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
- Bring balsamic vinegar and sugar to a boil in a saucepan. Boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (Watch carefully during last minute as syrup forms quickly.).
- Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbsps herb oil evenly on fillets. Roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata vegetables onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.
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