Salmon with Tri-Pepper Salsa


As I was searching for any links to this recipe, checking to see if I’d already posted it somewhere else, I found more links than I thought.  This one to Mystic Seaport: Great Recipes, History and Seafaring Lore from Mystic Seaport was a surprise.  I’d forgotten that I’d given them this recipe.  It was on the menu it the other night for the catering event and I was reminded of how much I love the blend of perfectly salted and cooked salmon, with just a little dark pink in the center, opposite the bright color and flavor of the peppers and lime.

This may be a repeat for those of you have the cookbook or get the e-newsletter, but it’s so good, I wanted to post it anyway.

Salmon with Tri-Pepper Salsa
1/2 red bell pepper, seeded, cut in half lengthwise, and julienned
1/2 green bell pepper, seeded, cut in half lengthwise, and julienned
1/2 yellow bell pepper, seeded, cut in half lengthwise, and julienned
1 red onion, cut in half and thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 11/2 limes
2 tablespoons fresh dill, chopped
1/2 teaspoon salt
Freshly ground pepper
4 to 6 salmon filets
1 teaspoon salt
Freshly ground black pepper
4 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
4 tablespoons white wine

Prepare the salsa:
Toss the veggies with the olive oil, lime juice, and dill.  Add salt and pepper to taste; let the salsa sit at room temperature for an hour (two at the most – you don’t want it to get soggy).  Check the seasoning again just before you serve.

To prepare the salmon:
Preheat oven to 375°.  Put the salmon in a 9 x 13-inch baking pan, preferably a non-reactive one – enamel or ceramic.  Drizzle the lemon juice, olive oil and white wine over the salmon and season with salt and pepper.  Let the salmon sit for 15 minutes, then bake, uncovered, for about 15 to 20 minutes.
Take the fish out when it is still somewhat darker pink in the center. It will continue to cook once you take it out of the oven so take it out before it’s quite done.
Serve the salsa on top of the salmon.

Serves 4-6

Excerpted from At Home, At Sea: Recipes from a Maine Windjammer J. & E. Riggin

@ 2009 Anne Mahle

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