Pan fried Salmon with Peperonata

Pan fried Salmon with Peperonata is an exciting meal for all seafood lovers. The salmon fillets are marinated with simple spices and pan fried to perfection (with the crispy skin, ofcourse). Often a part of the antipasti platter, Peperonata with it’s smoky sweet flavour makes an excellent pairing with salmon.

Social media can be such a wonderful medium if you use it constructively. In spite of all the negativity that surrounds it, it’s a wonderful tool to communicate, work and meet new people if you use it in a positive manner.

I have made some amazing friendships and relationships over the years through social media; people who I would never have met otherwise. While many are still virtual friends, there have been others where the virtual relationships were quick to transform into real life friendships too.

This week, I got the opportunity to meet Natasha (@thegutlessfoodie) while she was on holiday in Australia. I have known Natasha for about 2 years now; our paths crossed on Instagram and we have remained in touch ever since. What drew me to her posts was not her medical condition and her inspiring life story (though there’s much to learn from that), but her sense of humor and positivity. Her food posts always bought me joy and put a smile on my face; and of course encouraged me to embrace wholesome homemade food always.

We spent a lovely evening with each other and our families, such a joy when you meet a virtual friend and realise that the love and respect you had for each other was not just an Internet thing but a genuine one. It’s a sigh of relief when that happens because more often than not, we always project the better side of us on social media without realizing that there’s more to each other’s life.

And while I wish we had more time to spend with each other, it was a great experience meeting her; one that is going to be cherished forever.

Time now to get to today’s recipe….

Peperonata is a classic Italian accompaniment. Often takes it place on the antipasti platter and is a great topping with bread and a good quality extra virgin.

Initially that’s how I wanted to try out this recipe. But as I was reading it, the flavours delighted me and I wanted to use it as an accompaniment with a protein for a complete meal. And of course, salmon came to mind as anything to do with roasted peppers are a delightful addition to seafood.

Peperonata is an extremely simple side to prepare that can be made ahead of time if you are prepping for a party. This dish is all about the bell peppers so make sure you pick plump red ones which have the right amount of sweetness required. The peppers are first roasted for that smoky flavour and then sautéed off with onions, tomatoes and spices. But what really adds another level of flavour is the basil pesto.

Since the Peperonata is loaded with flavour, there’s not much that needs to be done to the salmon. Keep it simple with a marinade of turmeric and paprika. And of course, take care while cooking to get that crispy skin which is the best part of the salmon.

A healthy meal with really robust flavours, this dish is easy to prepare which makes it ideal for both weekdays and when entertaining too.

Love salmon? Here are some of my favourites ways to enjoy a salmon meal…

1. Pan fried Salmon with Tomato Butter Sauce
2. Tamarind Chilli Salmon with Green Mango Herb Salad
3. Crispy skin Salmon with Cauliflower Rice

Print Recipe

Pan fried Salmon with Peperonata

Course: Main Course

Servings: 4 serves

Ingredients

• 4 Salmon fillets with skin
• ½ tsp turmeric powder
• 1 tsp paprika or Kashmiri chilli powder
• ¼ cup olive oil + extra for frying the fish
• 5 red bell pepper/capsicum
• 2 white/yellow onion; finely sliced
• 2 tomatoes; sliced
• 3 medium garlic cloves; finely sliced
• 1 red chilli; finely sliced
• 1 dried bay leaf
• ½ tsp dried oregano
• Salt to season
• Freshly milled black pepper to season
• 1 tbsp basil pesto
• 2 tbsp parsley; finely chopped

Instructions

• Preheat the oven to 180°C (fan forced).
• Marinate the fish with turmeric powder, paprika and salt; keep aside for 15-30 minutes.
• Place the bell peppers in a roasting tray, lightly brush or spray with olive oil and roast for 20-25 minutes. Remove and wrap the peppers with a cloth towel; leave for 15 minutes to sweat.
• Then remove the pith and seeds and slice the bell peppers into even sized strips. (If you do not have an oven, you can roast the peppers directly on the stove)
• Heat half of the olive oil in a pan and add the onions; sauté till translucent and then add the garlic, chilli, bay leaf and oregano. Mix well to combine.
• Next add the tomatoes and bell peppers; also add the pesto and season with salt and pepper. Mix well and cook on low heat for about 10-15 minutes stirring occasionally till all the ingredients are softened and cooked.
• Meanwhile heat the remaining olive oil in a pan and fry the salmon in batches. When frying the salmon, get the pan really hot and place skin side first. Hold the fillet down firmly using your fingertips for a few seconds to cook the skin evenly and get a delicious crispy skin. Also take care not to overcook the salmon.
• To serve, place some of the peperonata in the middle of a plate and place the pan fried salmon on top. Garnish with parsley leaves and a lemon wedge. Serve warm.