Salmon with Roasted Stuffed Peppers

2015-04-11
SALMON AND PEPPERS

SALMON AND PEPPERS

For the Salmon:

1 large salmon fillet or two small ones

2 cloves garlic, crushed

1 tablespoon fresh dill,minced

1 tablespoon dried Italian herbs

Juice of 1 lemon

Lemon slices

Olive oil for drizzling

salt and pepper to taste

For the Stuffed Peppers:

4 large peppers, red, orange and yellow

1 tin of anchovies

4 cloves garlic, crushed

2 tablespoons butter, room temperature

2 tablespoons minced parsley

4 seeded and chopped roma tomatoes

16 ounces goat cheese

olive oil for drizzling

salt and pepper to taste

Directions:

For the Salmon –

Combine the crushed garlic and herbs to form a paste.

Line a cooking sheet with aluminum foil and enough foil on either side to cover the salmon. Place salmon on sheet and rub with garlic herb paste.

Spritz salmon with the lemon juice and then cut the lemon in slices and lay on top of the salmon. Drizzle with olive oil and salt and pepper to taste. Set aside.

For the Stuffed Peppers –

Cut the peppers lengthwise into halves and remove the ribs. Place on cooking sheet.

Chop the anchovies, crush the garlic and mince the parsley. Combine all with the butter in a bowl and blend well.

Line the pepper halves with the anchovy butter mixture. Top with the chopped tomatoes and then about two ounces of goat cheese for each pepper. Drizzle with olive oil and salt and pepper to taste.

Cook the salmon, wrapped in foil, and the peppers in a 350 degree oven. Bake the salmon for 25-35 minutes and the peppers for 35-40 minutes. When the salmon is done just let rest until the peppers are ready. Serve with extra lemon if desired.

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