Salmon en Piperade

For a smoky flavor, add a pinch of smoked paprika to the piperade sauce.

To prevent the salmon from sticking to the skillet, make sure it's well-oiled before adding the fillets.

To save time, you can use store-bought roasted red peppers instead of fresh bell peppers.

Add a splash of wine or broth to the piperade sauce for added flavor.

Don't overcrowd the skillet when cooking the salmon.

What is piperade sauce?

Piperade sauce is a Basque dish made with tomatoes, peppers, and onions, often flavored with garlic and other herbs. "En piperade" refers to a food cooked in piperade sauce.

Can I use a different type of fish instead of salmon?

You can use other types of fish such as cod, halibut, or sea bass for this recipe, adjusting the cooking time if needed.

How can I make the piperade sauce spicier?

To add a kick of heat to the sauce, consider adding a pinch of crushed red pepper flakes or diced jalapenos while cooking the peppers and onions.

Can I make the piperade sauce ahead of time?

Yes, the piperade sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving with the salmon.

What other dishes can I serve the piperade sauce with?

Aside from salmon, the piperade sauce pairs well with grilled meats like pork chops or chicken, or even with poached eggs for a zesty breakfast.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and is opaque in the center. Be careful not to overcook, as it can become dry.

What are some garnishes that would go well with this dish?

Garnish the salmon with fresh herbs like parsley or basil, a squeeze of lemon juice, or a drizzle of balsamic reduction for added flavor.

How should I store any leftovers?

Store any leftover salmon and piperade sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Alternately, you can freeze the salmon and sauce for up to 2 months. Thaw overnight in the fridge before reheating in a skillet over low heat.

Saucepan: To cook the bell peppers, onions, and garlic for the piperade sauce.

Oven: To broil the salmon fillets after sauteing them in the skillet. Don't forget to preheat the broiler!

Knife: For slicing the red bell peppers, yellow onion, and salmon fillet. Make sure it's sharp to make the prep work easier.

Cutting Board: To slice the red bell peppers, yellow onion, and salmon fillet without damaging your countertop.

Measuring Cups and Spoons: For accurately measuring the ingredients in the recipe.

Spatula: Helpful for flipping the salmon fillets in the skillet without breaking them apart. A fish spatula works wonders here.

Oven-Proof Skillet: A must for broiling the salmon fillets in the oven. You don't want to accidentally melt a plastic handle under the broiler.

Pork Chops: Swap out the salmon for pork chops. The vibrant flavors of the pepper sauce will add a zesty kick to perfectly cooked pork chops.

Rice: Serve this flavorful sauce and salmon over a bed of fluffy rice for a one-two punch of deliciousness. The sauce will soak into the rice nicely.

Crusty Bread: Use slices of crusty bread to mop up the pepper sauce. You won't want to waste a bite of it.

Citrusy Couscous: the light, lemony flavors of couscous will balance out the richness of the salmon and add a nice texture contrast.

Wine Pairings
Sauvignon Blanc: This crisp white wine with its citrus notes can cut through the richness of the salmon and boost the flavors of the tomato and bell pepper sauce. Look for a bottle with a touch of herbaceousness for a zesty pairing.

Pinot Noir: A light-bodied Pinot Noir can complement the salmon without overpowering it, while its red fruit notes can harmonize with the sweetness of the bell peppers. Opt for a Pinot with cherry and cranberry flavors.

Chardonnay: If you prefer a richer white wine, a buttery Chardonnay could be your go-to. Its smooth, creamy texture can mellow out the acidity of the tomato sauce and enhance the salmon's buttery taste. Look for one with hints of oak.

Other Alcohol Pairings
Lager: A crisp, clean lager can be a refreshing sidekick to the savory salmon and tangy pepper sauce.

Gin and Tonic: The herbal and botanical notes in a classic gin and tonic can complement the savory salmon and add a touch of freshness to each bite.

Non-Alcoholic Pairings
Iced Green Tea: The earthy, slightly grassy notes in green tea can enhance the flavors of the salmon and the pepper sauce, while its gentle bitterness can cleanse your palate between bites.

Lemonade: A classic lemonade adds a touch of citrusy sweetness to the dish, balancing out the savory elements of the salmon and the pepper sauce. Its bright acidity can also cut through any richness.

Cucumber Water: Stay hydrated and refreshed with a glass of cucumber water. The subtle cucumber flavor can enhance the lightness of the salmon and brighten the overall experience.