SALMON AND HALIBUT SALAD WITH PEPPERS AND TOMATOES,SALMON SALAD,PEPPERS AND TOMATOES
To best highlight the delicate flavor of fresh fish, I keep the additions simple—diced fresh tomatoes, yellow or green peppers, green or red onions, and a touch of thyme or oregano in the olive oil dressing. Capers provide a zesty finishing touch, or you can use black olives or toasted pine nuts instead. Serve this colorful salad while the fish is still warm or let it cool to room temperature. If you like, spoon it onto a bed of green-leaf or romaine lettuce.
- One ¾-pound piece salmon fillet, about 1 inch thick
- 2 to 2½ tablespoons strained fresh lemon juice
- 4 to 5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 teaspoon chopped fresh thyme leaves, or ½ teaspoon dried thyme or oregano
- 4 small ripe tomatoes, diced
- 1 small yellow or green bell pepper, diced
- 1 green onion, chopped
- 2 tablespoons chopped parsley
- 2 teaspoons capers, drained
Instructions:
- Preheat oven to 450°F. Lightly oil a heavy roasting pan; or line pan with foil and lightly oil the foil. Set both kinds of fish in roasting pan. Mix 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Pour mixture over salmon and halibut and lightly rub it into fish flesh.
- Sprinkle fish with salt and pepper. Bake fish about 10 minutes; when tested, fish should just flake and should have changed color in thickest part. Let fish cool and flake it into large pieces, discarding any skin or bones.
- In a small bowl, whisk remaining lemon juice with salt and pepper. Whisk in remaining oil and thyme. Taste and adjust seasoning.
- Lightly mix tomatoes, yellow pepper, green onion, and parsley. Add salmon and halibut pieces and mix gently. Toss lightly with dressing and sprinkle with capers.