And then there’s those packages of roasted peppers that I’ve been hoarding in the freezer. Salmon fix!
Balsamic Salmon with Roasted Peppers
4 salmon fillets
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp butter
1 tsp olive oil
1 onion, sliced
2 garlic cloves, slivered
Multi-colored roasted peppers
Marinate the salmon fillets in the olive oil and vinegar for about a 30 minutes, then pan fry the Wagamama method; 2 minutes, turn, 2 minutes, turn, 2 minutes, until cooked and pleasantly brown. Keep warm.
In another frying pan, cook the onion and garlic in the butter and olive oil until the onion is crisp tender. Add the peppers and cook for about 2 minutes. Pour on top of the salmon.
Wine suggestion: Bailly Cremant Chardonnay