Number of servings:
Ingredients:
4 salmon filets, about 6 ounces each
2 large red bell peppers, roughly chopped
2/3 cup of sliced shiitake mushrooms
1 small white onion, diced
3 tbsp of olive oil
juice of 1 lemon
½ tsp salt, plus more to taste
1 tbsp Italian parsley, minced
black pepper, to taste
Preparation:
Start by making a red bell pepper puree. Preheat your oven to 350 F while you rinse and chop the peppers, removing the pith and seeds before you chop them. Place the chopped red peppers on a baking sheet or dish, place in the oven and bake for 15 – 20 minutes, or until the skins shrivel. Remove the peppers from the oven and set aside to cool. Add the peppers, lemon juice and ½ tsp salt to a blender or food processor and blend until pureed. Transfer the red pepper puree to a small saucepan over low heat to keep warm until you’re ready to assemble the dish.
Next, you’ll prepare the mushrooms. Heat 2 tbsp of olive oil in a skillet over medium heat. Once the oil is hot, sauté the onions for 1 -2 minutes and add the mushrooms. Reduce the heat to medium-low, cover and cook for 7 – 10 minutes, or until the mushrooms are soft. Add black pepper to taste.
While the mushrooms are cooking, preheat your oven to 500 F. Rinse the salmon and pat dry, brush with the other 1 tbsp of olive oil and place on a baking sheet. Sprinkle the salmon filets with a little salt and black pepper, place in the oven on the bottom rack and reduce the heat to 300 F. Bake for about 10 minutes, or until the centers of the filets are still slightly translucent. Remove the salmon from the oven and set aside.
Spoon ¼ of the red pepper puree onto each plate, topped by a salmon filet and then a portion of the mushrooms and a sprinkling of chopped parsley. Serve immediately.