Salmon Steaks with Tricolor Pepper Relish

1. 1

   Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, spread almonds in single layer.

2. 2

   Roast 4 to 6 minutes or until toasted.

3. 3

   Transfer to plate; set aside.

4. 4

   In same pan, combine peppers, onion, oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

5. 5

   Spread in single layer; roast 15 minutes or until tender.

6. 6

   Stir vegetables; push to one side of pan to make space for salmon.

7. 7

   Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides.

8. 8

   Place in pan with peppers.

9. 9

   Roast 8 to 10 minutes or until salmon is just opaque and a knife pierces easily through flesh.

10. 10

    Meanwhile, in large bowl, combine basil, tomatoes, and capers.

11. 11

    Add roasted peppers and onion and stir well.

12. 12

    Cut each salmon steak lengthwise in half; remove and discard bones.

13. 13

    Divide salmon among serving plates and top with pepper relish and almonds.

14. 14

    Serve with rice, garnished with chopped basil, if you like.

* Per serving · 4 servings · Values may vary.