Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spiced Salmon with Yellow Peppers

Scott Phillips

Servings: two.

Ingredients

  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 3/4 lb. salmon fillet (skin on), cut into two pieces
  • 1 small yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
  • 1/4 cup fresh orange juice

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 220
      Fat (g): 24
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 120
      Sodium (mg): 580
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 44

Preparation

  • In a small bowl, combine the garlic, oregano, paprika, cumin, 1/2 tsp. salt, and a couple of grinds of pepper. Spoon out a heaping 1/2 tsp. of this spice mix and set aside. Stir 1 tsp. 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 side); set aside.
  • Heat 2 tsp. of the oil in a nonstick skillet over medium heat. Pile in the bell pepper strips and sauté, stirring or tossing a few times, until they begin to brown and soften, 8 to 10 minutes. Remove and set aside. Return the pan to mediumhigh heat. Pour in the remaining 1-1/2 tsp. 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 syrupy consistency, 3 to 4 minutes. Spoon the pepper strips and juices over the salmon and serve.

Serve with jasmine rice or orzo tossed with herbs.

Reviews

Rate or Review

Reviews

  • hsiaochen | 07/05/2013

    Enjoy the slight sweetness of the orange juice and pepper with Salmon

  • MarMaria | 07/09/2010

    This is very flavorful. I added more garlice as I love garlic. My daughter wasn't fond of the sauce. Good thing I didn't pour it over the fish. However, my boyfriend enjoyed his meal thoroughly with the sauce. So did I. For sides I prepared a Florentine Rice w/ Red peppers and Elotes. I will make this again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks