Roast Salmon and Pepper with Caper Vinaigrette
- 1 cup long-grain white rice
- 2 small red bell peppers, quartered
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- Kosher salt and black pepper
- 1 1-1/4 poind piece skinless salmon fillet
- 1/4 cup fresh flat leaf parsley, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon red wine vinegar
- Heat oven to 400degrees. Cook the rice according to the package directions.
- Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes. Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper and nestle in among the vegetables. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
- In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.
This recipe was another that was fairly easy to follow. The only things that slowed me down were, “How do I slice a fennel bulb?” And “What am I preheating the over to 400degrees if I’m cooking to salmon stovetop?” Outside of that everything was simple to prepare.
I used frozen salmon fillets for this recipe because they were on sale. That’s something I probably won’t do again. The salmon still tasted fine, but without sounding like a food snob, I could taste the difference. Outside of the capers and fennel bulb, I’ve used all of the other ingredients for another recipe or I had stocked up in my pantry. It was a cheap dish that truly went the extra mile.
Nestling the salmon in the veggies
Another step in the directions I found odd was to cook the salmon stovetop for 14-16 minutes. I know that the recipe call for more salmon than I was making, but all I needed was 5-7 minutes top to finish the fish.
Next time I make this dish, I’ll probably lay off a little on the red wine vinegar. The capers, salt, and vinegar were a little strong for my taste buds. But overall, you can’t go wrong with salmon and rice!