Salmon Recipe
Yellow pepper coulis, summer succotash, tarragon, dill
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Coulis
Roast the yellow bell peppers in a preheated oven at 400°F (200°C) for about 20 minutes, until the skin is charred. Let them cool, then peel off the skin, remove the seeds, and blend the peppers with 2 tablespoons of olive oil until smooth. Season with salt and pepper to taste.
Make the Summer Succotash
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced zucchini and cook for 3-4 minutes until slightly softened. Add corn kernels and cherry tomatoes, and cook for another 3-4 minutes until heated through. Stir in fresh tarragon and dill, and season with salt and black pepper.
Cook the Salmon
Season the salmon fillets with salt and black pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the Dish
On each plate, spread a spoonful of yellow pepper coulis, place the cooked salmon on top, and serve with a side of summer succotash.