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1
Light a gas burner or flame grill.
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2
Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering.
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3
Place pepper in a paper bag and loosely fold bag.
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4
Repeat with remaining peppers.
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5
When cool, peel and seed.
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6
Cut 4 peppers into 1-inch squares.
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7
Reserve scraps.
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8
(Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350F, rotating them every 15 minutes.)
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9
Chop remaining 2 peeled peppers and place in blender along with reserved scraps.
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10
Add 1/4 cup of the oil and 2 tablespoons of the vinegar.
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11
Puree until smooth.
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12
Season with salt and pepper.
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13
Preheat oven to 325F.
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14
In a shallow pan over low heat, combine butter, onion rings, 1/4 cup water, and a sprinkle each of salt and pepper.
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15
Cover pot and cook until onions are tender, about 20 minutes.
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16
Drain.
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17
Add pepper puree and stir to bind onions with puree.
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18
In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper.
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19
Arrange fillets on a lightly oiled baking sheet.
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20
Brush a generous amount of miso dressing on the top sides of the fillets.
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21
Bake 8 to 10 minutes for medium-rare.
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22
Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.
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23
To serve, dollop some onion-pepper mixture on each of 4 plates.
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24
Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares.
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25
Serve immediately.
