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 vegetables and fish: chop the tomatoes, 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. Put the potatoes in a medium skillet with a big pinch of salt and enough water to just cover; simmer over medium-high heat for 10–12 minutes, until just tender, then drain and wipe the skillet dry.
3. Return the skillet to medium-high heat with 1 tablespoon olive oil; add the potatoes and cook 6–8 minutes, turning occasionally, until golden and crisp at the edges, then transfer to a plate and keep warm.
4. In the same skillet, add 1/2 tablespoon olive oil, 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; simmer 6–8 minutes, stirring occasionally, until the tomatoes collapse into a saucy Basque-style piperade, then move it to one side of the skillet or transfer to a bowl.
6. Add the remaining 1/2 tablespoon olive oil to the clear side of the skillet over medium-high heat; place the salmon skin-side down if it has skin, press gently for 10 seconds, and sear 4–5 minutes until the bottom is crisp 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 for 2 minutes off heat.
8. Plate the crispy potatoes, spoon the warm tomato-pepper piperade alongside or over them, top with the pan-seared salmon, and finish with chopped parsley and a drizzle of olive oil if desired.