Name: Baked Sockeye Salmon with Bell Peppers and Capers
Yield: For 4 Persons
Ingredients: 2 red bell peppers and 1 yellow; 2 pounds wild salmon, preferably cut as a long fillet, not steaks; 3 tablespoons extra virgin olive oil; 2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit; 4 whole peeled garlic cloves; Fine sea salt; Black pepper ground fresh from the mill

Salmone Sockeye al Forno con Peperoni e Capperi

Fresh wild salmon, including the late-season ones from Alaska, would be the best choice for this preparation. What to do when the season ends? Well, there are always available steelhead trout and Arctic char and, of course, farmed Atlantic salmon.

Recipe notes

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