Salmon Peperonata

Name: Salmon Peperonata
Yield: Serves 4
Ingredients: 1 (2-pound) skinless, center-cut salmon fillet, 1 to 1½ inches thick; 1¾ teaspoons, table salt, divided; 1 teaspoon, pepper; ¼ cup, extra-virgin olive oil, plus extra for drizzling; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 , yellow bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 , onion, halved and sliced ¼ inch thick; 6 , garlic cloves, crushed and peeled; 1 , (14.5-ounce) can diced tomatoes; 2 tablespoons, capers, rinsed, plus extra for sprinkling, plus 4 teaspoons brine; ¼ teaspoon, red pepper flakes, plus extra for sprinkling; 1½ teaspoons, lemon juice; ¼ cup, chopped fresh basil

Main Courses
Fish & Seafood

By Mark Huxsoll ･ Appears in Cook's Country October/November 2021

This simple, satisfying weeknight dish will wow you with its balance and depth.

SERVES 4

TIME 55 minutes

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