Roasted Salmon With Peperonata And Balsamic Syrup Recipe

Name: Roasted Salmon With Peperonata And Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped fresh Italian parsley; 2 teaspoons coarsely chopped fresh rosemary; 2 garlic cloves, coarsely chopped; 1 1/2 teaspoons kosher salt, divided; 1/2 cup extra virgin olive oil; 1/2 fennel seed; 1 3/4 lbs bell peppers, thinly sliced (combine all the colors you can); 1 sweet onion, halved and thinly sliced; 1 teaspoon fresh coarse ground black pepper, divided; 1/2 cup balsamic vinegar (use a good quality, it does make a difference); 2 teaspoons sugar; 4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on

Servings: persons

1/2 cup coarsely chopped fresh Italian parsley
2 teaspoons coarsely chopped fresh rosemary
2 garlic cloves, coarsely chopped
1 1/2 teaspoons kosher salt, divided
1/2 cup extra virgin olive oil
1/2 fennel seed
1 3/4 lbs bell peppers, thinly sliced (combine all the colors you can)
1 sweet onion, halved and thinly sliced
1 teaspoon fresh coarse ground black pepper, divided
1/2 cup balsamic vinegar (use a good quality, it does make a difference)
2 teaspoons sugar
4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on

1
Combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids. (We omitted this step as we wanted all of the goodness!).
2
Heat 2 tbsps herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
3
Bring balsamic vinegar and sugar to a boil in a saucepan. Boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (Watch carefully during last minute as syrup forms quickly.).
4
Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbsps herb oil evenly on fillets. Roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata vegetables onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup coarsely chopped fresh Italian parsley, 2 teaspoons coarsely chopped fresh rosemary, 2 garlic cloves, coarsely chopped, 1 1/2 teaspoons kosher salt, divided, and more.

Yes, Roasted Salmon With Peperonata And Balsamic Syrup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon With Peperonata And Balsamic Syrup

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