Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh On the Vine Red Tomatoes by the Bunch

  12 oz, chopped $2.49
• Fresh Red Hothouse Bell Pepper

  1 medium, thinly sliced $2.99
• Jumbo Yellow Onion

  1/2 medium, thinly sliced $1.49
• Yukon Gold Potatoes

  12 oz, cut into 1/2-inch pieces $1.49
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  2 teaspoons
• Red pepper flakes or cayenne

  pinch, to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the ingredients: chop the tomatoes, thinly slice the bell pepper and onion, mince the garlic, chop the parsley, cut the potatoes, and pat the salmon very dry; season the salmon with salt, pepper, and 1/2 teaspoon smoked paprika.
2. Place the potatoes in a large 12-inch skillet with a generous pinch of salt and enough water to just cover; simmer over medium-high heat for 10–12 minutes, until barely tender, then drain well and wipe the skillet dry.
3. Return the large skillet to medium-high heat with 1 tablespoon olive oil; add the potatoes in as even a layer as possible and cook 7–9 minutes, turning occasionally, until golden and crisp at the edges, then transfer to a plate and keep warm.
4. Reduce the heat to medium, add 1/2 tablespoon olive oil to the skillet, then add the onion and bell pepper; cook 5–6 minutes until softened, then stir in the garlic, remaining 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes for 30 seconds.
5. Add the chopped tomatoes, vinegar, salt, and black pepper; reduce the heat to medium-low and simmer 8–10 minutes, stirring occasionally, until saucy but still juicy, then transfer the piperade to a bowl and wipe the skillet clean.
6. Heat the remaining 1/2 tablespoon olive oil in the clean skillet over medium-high heat; add the salmon skin-side down if it has skin, press gently for 10 seconds, and sear 4–5 minutes until crisp underneath and mostly opaque up the sides.
7. Flip the salmon and cook 2–3 minutes more, until it flakes easily and reaches about 125–130°F for medium or 145°F for fully cooked; rest off heat for 2 minutes.
8. Plate the golden potatoes and spoon the warm tomato-pepper piperade alongside them, then top with the pan-seared salmon and finish with chopped parsley.