Roast Salmon with Peppers and Caper Vinaigrette

Roast Salmon with Peppers and Caper Vinaigrette

As you all well know, this has been one of the hottest summers in North Carolina -looming days of 90 degree or higher heat without relief. Quite frankly, it takes your breath away as well as your appetite. We found this salmon dish among our recipes that looked like it would hit the spot for a hot summer night and to our surprise it had a unique feature. It can be a great party dish as it can be served at room temperature on a buffet. You can do the fish, peppers, and dressing a day ahead and refrigerate each separately. You just dress the fish and peppers just before putting on the buffet and serve with long-grainwhite rice. This is a fun and unique way to prepare this dish or prepare it as we have just for two.

Following is the recipe and wine choice for this dish.

1 medium red bell peppers cut into 1″ pieces
1 fennel bulb, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 to 1 lb skinless salmon fillet
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoons capers, chopped
1 tablespoon red wine vinegar
1 cup long-grain rice
Heat the oven to 400 degrees.
Cook the rice according to the package directions.

In a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/3 teaspoon salt and 1/8 tsp pepper. Roast for 8 minutes. Season salmon with salt and pepper to taste and nestle it among the vegetables. Roast until the salmon is opaque throughout and the vegetables are just tender – about 12-15 minutes. You don’t want to over cook the fish.

In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil.

Drizzle over the salmon and the rice.

The wine store staff selected a Domaine Les Grands Bois 2010 Cotes du Rhone Cuvee Les Trois Soeurs – French Rose – one choice this time. Salmon, depending on how you cook it, can call for a red or white wine. Being roasted, we needed a wine that was light enough not to overpower the fish, but robust enough to meld well with the caper vinaigrette and bright pepper flavors. This Grenache based rose fit the bill perfectly. With its floral nose and ripe fruit such as peach, raspberry and strawberry on the pallet, it was great with the salmon and was nice to sip on a hot summer day.

From our kitchen to yours,
Lucie

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