Recipe: Salmon and Peppers with Caper Vinaigrette

I have a bit of an unusual situation at the moment in that I currently have TWO — yes, TWO — awesome recipes that I want to share with you.  Well, technically three if you count the homemade lotion recipe I’m fixin’ to share sometime next week.  But two recipes you can actually eat.  Normally I don’t know what I’m going to post until about 15 minutes before I post it, so this glut of informative goodness is… enjoyable.  For you, I mean.  Because I’m about to point you in the direction of deliciousness.  You’re welcome. :)

First up, what I made for dinner last night (except, minus the parsley because, apparently, Glen doesn’t like parsley?).  Roasted fennel is my new favorite food:

Salmon and Peppers with Caper Vinaigrette
–Marcus Nilsson for RealSimple

Salmon + Peppers with Caper Vinaigrette

Serves 4

1 cup long-grain white rice
2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
1 piece skinless salmon fillet (1 1/4 pounds)
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon capers, chopped
1 tablespoon red wine vinegar

Heat oven to 400° F, and cook the rice according to the package directions.

Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper, then roast for 10 minutes.  Season the salmon with ¼ teaspoon salt and 1⁄8 teaspoon pepper, nestle it among the vegetables, and roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.

In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.

–Source: RealSimple Magazine,
Salmon and Peppers with Caper Vinaigrette

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