In 1986, our palate was awakened when Le Bernardin restaurant opened in New York City. Its acclaimed French chef Guy Le Coze brought new insights to how seafood could be prepared.

Everything was exciting, but among our favorites was Chef Le Coze’s rare-baked salmon topped with mint. From then on, we never baked or grilled salmon beyond rare (the inside actually is raw). Heavenly!

And who would have thought to top salmon with mint? The lesson learned: Never scoff at trying anything!

This recipe uses peperonata instead of mint. Peperonata is a dish of stewed bell peppers, onions and tomatoes, sometimes referred to as “bell pepper stew.” It can be used as a side or a garnish on fish, meat and poultry, rice or other grains.

The recipe is courtesy Cobram Estate, which used its Light and Delicate Olive Oil to sauté the vegetables. Prep time is 15 minutes, cook time 135 minutes.

Ingredients For 4 Servings

 
Preparation

1. PREHEAT THE oven to 212°F.

2. HEAT 3 tablespoons of extra virgin olive oil in a pan over medium heat. Add the onion and stir for a few minutes. Add the thyme and the bell pepper strips and cook on low heat until the peppers are soft. Halfway through the cooking…

3. ADD the diced tomato and a little salt and pepper. When the vegetables are cooked, add the chopped anchovy fillets, olives and garlic.

4. BRUSH the salmon on both sides with the remaining olive oil and season with salt and pepper. Place the salmon on a tray lined with baking paper and bake in the preheated oven for about 20 minutes.

5. PLACE the salmon on plates and drizzle with a little lemon juice. Spoon the bell pepper mixture on top and serve.
 
For sides, we chose asparagus (while they’re still in season), and placed the salmon on a bed of spinach fettuccine, tossed in a peppery Tuscan olive oil with fresh cracked pepper.