James Barber's Pan Roasted Salmon with Sweet Peppers
A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | salmon steaks |
*
|
|
| 1 | tablespoon | olive oil |
|
| 2 | medium |
sweet red bell peppers
or yellow sweet, coarsley diced |
|
| 3 | medium |
garlic cloves
thinly sliced |
|
| 1 | tablespoon | white wine vinegar |
|
| ⅓ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | pinch | cayenne pepper |
*
|
| salt |
*
|
||
| black pepper |
*
|
||
|
parsley leaves
fresh, chopped |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Heat the oil in a large frypan and sauté the peppers and garlic over high heat for 1 minute, stirring constantly. Add the vinegar, cook 1 minute more, still stirring.
Push the peppers to the side of the pan, lay in the salmon, cook 30 seconds then turn over. Add wine. Sprinkle with thyme, cayenne, salt and pepper, and spoon peppers over salmon.
Put the lid on the frypan and cook over medium heat for 6 minutes or until salmon flakes when fork-tested. Sprinkle with parsley and serve.
Note:
A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.
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