Roasted Salmon With Peperonata And Balsamic Syrup

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 cup coarsely chopped fresh italian parsley
• 2 teaspoons coarsely chopped fresh rosemary
• 2 garlic cloves, coarsely chopped
• 1 1/2 teaspoons kosher salt, divided
• 1/2 cup extra virgin olive oil
• 1/2 fennel seed
• 1 3/4 lbs bell peppers, thinly sliced (combine all the colors you can)
• 1 sweet onion, halved and thinly sliced
• 1 teaspoon fresh coarse ground black pepper, divided
• 1/2 cup balsamic vinegar (use a good quality, it does make a difference)
• 2 teaspoons sugar
• 4 (6 ounce) salmon fillets, 1/2 to 1 inch thick with skin on

Recipe

• 1 combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. with processor running, gradually add oil through food chute in a slow, steady stream. pour herb oil through fine-mesh strainer, discarding solids. (we omitted this step as we wanted all of the goodness!).
• 2 heat 2 tbsps herb oil and fennel seed in a large, deep skillet or dutch oven over medium heat. add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
• 3 bring balsamic vinegar and sugar to a boil in a saucepan. boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (watch carefully during last minute as syrup forms quickly.).
• 4 place fillets on an oiled baking sheet. sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. drizzle 2 tbsps herb oil evenly on fillets. roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. spoon peperonata vegetables onto 4 plates. top with fillets. drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.