Spiced Salmon with Yellow Peppers
Serves 2
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 ½ tablespoons olive oil
¾ pound salmon fillet (skin on), cut into two pieces
1 small yellow bell pepper, cored, seeded, and cut into ¼ inch strips
¼ cup fresh orange juice
In a small bowl, combine the garlic, oregano, paprika, cumin, ½ teaspoon salt, and a couple of grinds of pepper. Spoon out a heaping ½ teaspoon of this spice mix and set aside. Stir 1 teaspoon of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin); set aside.
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Pile the bell pepper strips and sauté, stirring and tossing a few times, until they begin to brown and soft, 8 to 10 minutes. Remove and set aside. Return the pan to medium-high heat. Pour in the remaining 1- ½ teaspoons oil; when it’s hot. Set the salmon in the pan, spiced side down, and sear for 3 to 4 minutes. Flip the fillets, cover the pan, and cook until the salmon is done to your liking (4 to 5 minutes for medium); make a slit in the center of the fillet to check. Transfer the salmon to serving plates and return the pan to high heat. Add the sautéed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until the juice is reduced to a syrup consistency, 3 to 4 minutes. Spoon the pepper strips and juices over the salmon and serve.
Serves 2
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 ½ tablespoons olive oil
¾ pound salmon fillet (skin on), cut into two pieces
1 small yellow bell pepper, cored, seeded, and cut into ¼ inch strips
¼ cup fresh orange juice
In a small bowl, combine the garlic, oregano, paprika, cumin, ½ teaspoon salt, and a couple of grinds of pepper. Spoon out a heaping ½ teaspoon of this spice mix and set aside. Stir 1 teaspoon of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin); set aside.
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Pile the bell pepper strips and sauté, stirring and tossing a few times, until they begin to brown and soft, 8 to 10 minutes. Remove and set aside. Return the pan to medium-high heat. Pour in the remaining 1- ½ teaspoons oil; when it’s hot. Set the salmon in the pan, spiced side down, and sear for 3 to 4 minutes. Flip the fillets, cover the pan, and cook until the salmon is done to your liking (4 to 5 minutes for medium); make a slit in the center of the fillet to check. Transfer the salmon to serving plates and return the pan to high heat. Add the sautéed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until the juice is reduced to a syrup consistency, 3 to 4 minutes. Spoon the pepper strips and juices over the salmon and serve.
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