Ingredients with Measurements:
- 1 pound salmon fillet, skin removed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the red and green bell peppers and sauté for another 5 minutes.
4. Add the diced tomatoes, tomato paste, white wine, red wine vinegar, oregano, salt, black pepper, and cayenne pepper. Stir to combine.
5. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the salmon fillet to the skillet and spoon some of the sauce over the top.
7. Cover the skillet and simmer for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Sprinkle with chopped parsley and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 12g
- Protein: 26g
Substitutions for ingredients:
- Salmon fillet can be substituted with any other firm fish fillet such as cod or halibut.
- Red and green bell peppers can be substituted with any other color bell peppers or roasted red peppers.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet with the onions and garlic.
- Use fresh tomatoes instead of canned tomatoes.
- Add capers or olives for a briny flavor.
Tips and tricks:
- Make sure to remove the skin from the salmon fillet before cooking.
- Use a large skillet or Dutch oven to ensure that the salmon fits comfortably in the pan.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the salmon bourdeto in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Roasted potatoes
- Greek salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bourdeto is a traditional fish stew from the Greek island of Corfu.
Flavor profiles:
- Tangy, slightly spicy, and savory.
Serving suggestions:
- Serve with crusty bread to soak up the sauce.
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