Does anyone else have a recipe that the family simply clamors for? Requests on such a regular basis you feel like throwing the cookbook at them and yelling “There are other options!” ? Roasted Salmon with Bell Pepper & Tomato Vinaigrette is one of those recipes in my household. My husband loves this. Love as in “asks for every other week” love. Of course, salmon prices being what they are, he doesn’t get it quite that often.
But…taste testing has shown that you can substitute steelhead for the salmon with very little change in overall quality. Lesser price, still tastes (almost) as good. And this recipe is easy. Seriously: broil some veggies, dice them, slap it all together and bake it.
I serve this with wild rice on the side, but I usually sauté up some mushrooms in butter and mix them in. But feel free to serve with whatever you desire. We’ve done yellow rice, brown rice, white rice, even potatoes on occasion.
Disclaimer: while I don’t like it quite as much as my husband, I have been known to eat my fair share. haha.
Roasted Salmon with Bell Pepper & Tomato Vinaigrette
- Mise en place (always).
- Heat the broiler. Place tomato (halved & seeded), cut sides down, on foil-lined pan. Cut peppers in quarters (clean and seed), and place cut side down on foil-lined pan.
- Broil approx. 5 minutes or until tomato peel blisters and shrinks from heat. Remove pan from oven, remove tomato and set aside, and return peppers to oven. Broil additional approx. 5 minutes or until skin has blacked and shriveled (should be easy to remove). Remove pan from oven, set peppers aside. Let cool.
- Pre-heat oven to 450°.
- When the vegetables are cool, remove the skins and dice. Place in small bowl and whisk in shallot, garlic, olive oil, vinegar, and spices.
- Place salmon on foil-lined sheets. Spoon vinaigrette mixture over salmon fillets (they should be well-covered). Bake 20-25 minutes or until salmon just begins to flake. (Safe temperature for salmon is 145° at the thickest part.)