Recipe by Eliza
"A fun, and zesty way to cook spicy SALMON!"
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4 (4 ounce) fillets
red bell pepper, diced
yellow bell pepper, diced
garlic, finely chopped
This salmon was delicious-- browned on the outside, moist on the inside, and surprisingly flavorful. I don't think I'd call it "spicy" with bell peppers (I could imagine that hot peppers could be substituted for some fire) but I liked it as it is. I made some changes: I cooked my salmon and peppers in the same skillet (first the salmon, then the peppers) and the same olive oil-- this helped the flavors mingle. I also sprinkled kosher salt and fresh ground pepper on the salmon before searing it. Finally, I crushed three cloves of garlic and put them right into the olive oil. I really liked the flavor this lent. The best thing about this recipe was how quick it was: the salmon took about 5 minutes to cook, and was very flavorful without ever marinating!
First I have to say that this was my first time to have salmon. I didn't like it, but my husband did. We skipped the bell peppers. The lemon/garlic sauce is a must for flavor. It is NOT spicy as the description states though.
Very nice. But two skillets? You can easily put in the peppers, oil, garlic and lemon while the salmon is frying... I did. And it wanted a quater cup of heavy cream for a smoother, less oily sauce.
Amazingly simple, and oh so delicious! I will be making this one again, and as often as the kids will let me by with it. Thank yoy so much for this wonderful recipe.
SO great! Our family of 6 loved it! Great with allrecipies.com Carrot Rice! Thanks, Eliza!
This was really really good. the best part of it was the skin- it was crispy and flavorful!
This was a simple dinner to make, and was very good and colorful. I recommend it with rice and a salad.
Very tasty, plus quick and easy to prepare.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Seared Salmon II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
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