Saturday, August 18, 2012

Crispy Salmon with a Variety of Peppers

Peppers are in season in Ontario right now.  The markets are overflowing with them.  The only version I planted this year is similar to a jalapeno, and I have tons of them.  I've frozen some, and given more to the neighbour. But today I bought a variety of orange and red peppers at the market, so tonight I decided to do a meal that features peppers in various forms.

288.  Crispy Salmon, Jazzed-Up Rice, Baby Zucchini Salad (Jamie's Meals in Minutes, page 190)

I made an executive decision to blacken my own peppers for this one, rather than buy one of those convenient jars of roasted red peppers.  So I created my own first step, and put a couple of Ontario fresh red peppers under the broiler on a cookie sheet to blacken.  In the meantime, I did the real first step and sliced up some bell peppers, chiles and scallions.  I spread these out in a large roasting tray along with a lug of olive oil.  I removed my salmon from it's vacuum pack, rinsed it, and flavoured it with some olive oil and lemon zest.  This, I laid in the middle of the tray and pushed the veggies out to the sides.

Once the blackened peppers were finished, I put them in a covered casserole dish to steam, and put the fish tray under the broiler in their place.  Then, I put a mug of basmati rice into a pot with a pinch of salt, and covered it with about 3/4" of boiling water.  This has to be the easiest, least accurate method ever for making rice, so to say I was dubious is an understatement.  However, I pressed on, and covered it with a lid on a medium heat for 7 minutes.  Then, I removed it from the heat for a further 7 minutes, to steam.  I filled in this time by peeling the blackened peppers, and roughly choppping them on a cutting board with a few sprigs of fresh basil from the garden. I added some salt & pepper, olive oil and balsamic vinegar. Once the rice reached perfection (YES!!!) I poured it over the top and spread it all around.  Usually, I think it's kind of crazy to serve this type of thing on a cutting board, but this time it served a purpose.  It is supposed to be a warm rice salad, and the cutting board set up allowed it to cool.

After 14 minutes under the broiler, I took the salmon out to check on it.  I removed the skin carefully, stirred the veggies, flipped the fish, and put the skin back on top, but upside down.  This is to help it get crispier.  I put the roasting tray back in the oven for another 5 minutes.

At this point I quickly put some lemon juice, olive oil, minced chile and salt & pepper in a bowl.  Then I used a speed peeler to thinly slice one of my homegrown patty pan squash (aka zucchini) over the top.  I've made this salad before and it's one of the favourites.  Then I removed the salmon tray from the oven.  Now, at this point Jamie suggests you put just the skin back in for another 5 minutes.  So I did, and that was about when my daughter started choking in the living room from the fumes.  LOL.  So I took the skin out (very crispy and slighly burnt) and turned on the fans.  Ooops. 

I admit I skipped the guacamole and tortillas for this meal.  I knew that would be too much food for just me.  But I do love guacamole.  Another day.  There is also a berry spritzer listed, which I may get around to at some point this week.  Berries, of course, are also in season right now. 

What lovely colours!  I particularly enjoyed the rice this time around.  I liked the combination of flavours from the basil and the blackened peppers.  I might even be able to sell those left overs to the fish haters!   ;)

This post has been shared on the Wednesday Fresh Foods Blog Hop at Gastronomical Sovereignty and the Friday Foodie Fix at the W.H.O.L.E. Gang!


  1. Love your recipe for salmon and pepper! It looks very delicious!

    Stopping by your blog from Fresh Foods Wednesday (I posted the Mango, Banana and Chai Tea Smoothie).


    Amber @ The Cook's Sister

  2. i LOVE roasted peppers! in fact, i'm going to make some in about 10 minutes for a post that i'm doing tomorrow :) the ones from the store are good but the ones you make at home are so much better. fresh. simple. love it :)

    thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop - we hope to see you again this week with more incredible posts! xo, kristy