Salmon With Red-Pepper Saute
"We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 4 (6 ounce) salmon fillets, skinned
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
-
Saute
- 1 teaspoon olive oil
- 1 small onion, thinly sliced
- 1 (7 ounce) jar roasted red peppers, chopped
- 1 garlic clove, minced
- 1⁄4 cup dry white wine
- 1⁄8 teaspoon salt
- 1 teaspoon dried basil
directions
- Preheat oven to 450 degrees.
- In a small bowl, combine the salt and pepper for the salmon.
- Rinse and towel dry the salmon fillets, rub with salt and pepper.
- In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
- Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
- For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
- Add the onion; cook 3 minutes, stirring frequently.
- Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
- Add wine; cook 5 minutes, sprinkle with salt if desired.
- Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.
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Reviews
-
The only change I made was adding the dried basil toward the end of cooking the red peppers and onions. This recipe was delicious for salmon! -
Mmmmm! this was delicious, I liked the onion and red pepper together I think the flavours complemented each other nicely. I like that you could taste the salmon and and the other ingredients didn't over power it. I seared the skin in the skillet and then put it in the oven to Finnish off, I then did my onions and peppers with the wine and served with fresh basil, we also had white pudding with it, white pudding is just oatmeal mixed with onions and spices and served like a sausage and it went very nicely with the salmon. Thank you for posting. -
Good salmon recipe. This was very easy to make too! Made for ZWT6. -
This recipe was good. We liked it, though we found it to be a little bit plain. However, you can't beat how fast and easy it is to prepare, with ingredients that I typically have in the pantry. This was a very quick meal on what turned out to be a really late night. We made no modifications to the ingredients or the directions. Thanks! -
I enjoyed this very much. BF disagreed. He felt the flavors of the peppers/onions didn't go with the fish...but what does he know? The fish cooked perfectly. I used by cast iron grill pan and cooking spray on it instead of the olive oil to cut some of the fat content and that worked very well. I did use the oil in the sautee. Very nice change from the usual marinated salmon. Thanks for sharing. Made for ZWT.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
