Salmon Piperade
Salmon Piperade is a flavorful dish pairing tender salmon with piperade, a classic Basque stew of sweet peppers, onions, tomatoes, garlic, and herbs. It is vibrant, healthy, and perfect for weeknights or dinner parties.
Servings 4
Ingredients
Ingredient for the piperade
- 3 to 4 bell peppers a mix of red, yellow, and green, roasted or peeled and sliced or diced
- 1 medium onion thinly sliced
- 4 to 5 ripe tomatoes blanched, peeled, and diced, or 1 can of 14.5 ounce diced tomatoes
- 4 to 5 garlic cloves minced
- 2 to 3 tablespoons olive oil
- 1 teaspoon fresh thyme or half a teaspoon dried
- 1 bay leaf
- 1 teaspoon paprika or piment dEspelette for authentic Basque heat
- Salt and black pepper to taste
- Optional: a dash of tomato puree and fresh basil or parsley at the end
Ingredient for the salmon
- 4 salmon fillets about 6 ounces each, skin-on or skinless
- Olive oil
- Salt pepper, and a pinch of Piment d'Espelette or paprika
- Lemon wedges and fresh herbs such as basil mint, or parsley for serving
Instructions
- First, prepare the peppers if desired for the best texture by roasting or deep-frying them until blistered. Cool them in a covered bowl, then peel, seed, and slice.
- To make the piperade, heat the olive oil in a large pan over medium heat. Saute the onion and garlic until soft and sweet, about 5 to 8 minutes. Add the peppers, tomatoes, thyme, bay leaf, paprika, salt, and pepper. Simmer gently, stirring occasionally, for 15 to 30 minutes or up to 2 hours on low for deeper flavor until the mixture thickens and most liquid evaporates. Stir in fresh herbs at the end and remove the bay leaf.
- While the piperade simmers, season the salmon fillets. For pan-seared salmon, heat oil in a skillet over medium-high heat. Cook skin-side down for 3 to 5 minutes until crisp, then flip and cook 2 to 4 more minutes until just cooked through, reaching an internal temperature of about 145 degrees Fahrenheit. For broiled salmon, place the fillets on a bed of piperade in a broiler-safe dish and broil for 8 to 10 minutes.
- To serve, spoon the piperade onto plates, top with the salmon, drizzle with good olive oil, add lemon wedges, and scatter fresh herbs. Pair with crusty bread, rice, or roasted vegetables.
Notes
Piment d'Espelette is mild and earthy. Substitute with a pinch of cayenne or chili flakes if needed. The piperade keeps well in the refrigerator for up to a week or freezes nicely. This dish is naturally gluten-free and high in protein.
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