Baked Sockeye Salmon with Bell Peppers and Capers
- Preparing Time: -
- Total Time: -
- Served Person: For 4 Persons
- 3 tablespoons extra virgin olive oil
- fine sea salt
- black pepper ground fresh from the mill
- 2 red bell peppers and 1 yellow
- 2 pounds wild salmon, preferably cut as a long fillet, not steaks
- 2 tablespoons capers, drained and rinsed in cold water if packed in vinegar or if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit
- 4 whole peeled garlic cloves
- Carbohydrate 5 g(2%)
- Cholesterol 141 mg(47%)
- Fat 46 g(71%)
- Fiber 2 g(7%)
- Protein 46 g(93%)
- Saturated Fat 17 g(83%)
- Sodium 708 mg(30%)
- Calories 633
Preparation 1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner. 2. Turn on the oven to 375°. 3. Wash the fish in cold water and pat it dry with paper towels. 4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving. Reprinted with permission from Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes by Marcella Hazan. © 2004 HarperCollins
Preparation 1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner. 2. Turn on the oven to 375°. 3. Wash the fish in cold water and pat it dry with paper towels. 4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving. Reprinted with permission from Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes by Marcella Hazan. © 2004 HarperCollins
