Pan Roasted Salmon with Spanish Style Sweet Peppers

Serves:

ABOUT THE RECIPE

Weekday meals aren’t always marinated in loving intentions, so to show your family just how much you care…no, sometimes you just want to feed these ungrateful baby birds to keep them from chirping. Fortunately, this recipe is terribly easy and tastes like you still
love them…ok, you love them all the time but sometimes “liking” them is not as easy.

Ingredients

4 Salmon fillets 6 to 8 ounces each with the skin removed

3 tablespoons of olive oil divided

1 small yellow onion halved and thinly sliced

2 Sweet Red peppers halved, seeded and thinly sliced

1 Green pepper halved, seeded and thinly sliced

2 tablespoons of fresh chopped Oregano

2 cloves garlic crushed and finely minced

4 Plum (Roma) Tomatoes diced or two larger Tomatoes

½ cup of Kalamata olives pitted and halved

2 teaspoons of honey

1 good pinch of crushed red pepper flakes

1 tablespoon of white wine vinegar

½ cup of fresh chopped flat-leaf parsley

Preparation

Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet. Season

the Salmon fillets on both sides with salt and pepper. When the olive oil begins to smoke

sear the fillets, flesh side down first, for 1 minute, flip and cook for another minute and

remove from to skillet to a platter. Add the remaining oil to the skillet, and add the

onion, peppers, oregano, crushed red pepper and garlic, cook, stirring occasionally, for 5

minutes or until the vegetables are slightly softened.

Next, add the tomatoes and olives to the skillet with the honey and vinegar. Cook over

medium-high heat, stirring frequently, for 3 minutes or until the tomatoes are slightly

softened; season to taste with salt and pepper.

Bring the seared Salmon back to the skillet and gently nestle the fillets into the

vegetables, reduce the heat so that the vegetables are just simmering. Cover the skillet

and cook the fish for another 5 to 6 minutes until the Salmon is just opaque when forktested. To serve, gently transfer the fillets to a large serving platter and spoon the

vegetables around the fish, garnish with fresh parsley. I promise you that with every bite

your family will feel your deep devotion but will at no time sense that you want to kill

them…ha ha…just kidding…ok, only a little.