Fish
8 salmon fillet strips without skin or bones (or striped bass fillets)
50 ml olive oil
Salt and black pepper to taste
Paprika Vinaigrette
2 red bell peppers roasted
50 ml olive oil
2 tablespoons apple cider vinegar from Xeres*
Salt and black pepper to taste
Vegetable Relish
4 tomatoes, 4 shallots, 2 red bell peppers, 2 zucchinis
Salad
4 anchovy fillets, 2 shallots, 2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons toasted pine nuts, Salt and black pepper to taste
Fish
8 salmon fillet strips without skin or bones (or striped bass fillets)
50 ml olive oil
Salt and black pepper to taste
Paprika Vinaigrette
2 red bell peppers roasted
50 ml olive oil
2 tablespoons apple cider vinegar from Xeres*
Salt and black pepper to taste
Vegetable Relish
4 tomatoes, 4 shallots, 2 red bell peppers, 2 zucchinis
Salad
4 anchovy fillets, 2 shallots, 2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons toasted pine nuts, Salt and black pepper to taste
Vinaigrette:
Blend the roasted bell peppers with olive oil, apple cider vinegar, salt, and black pepper in a mixer until smooth
Vegetables:
Dice the tomatoes, shallots, red bell peppers, and zucchinis into small cubes
Salad:
Thinly slice the shallots and cut the anchovy fillets in half lengthwise
Drizzle with olive oil and season with salt and black pepper
Fish:
Season the salmon fillets with salt and black pepper
Use half of the olive oil to brush both sides of the fish
Divide the vegetables over the skin of the salmon fillets, pressing firmly for a perfect adhesion
Heat the remaining olive oil in a non-stick skillet and place the salmon fillets with the vegetable side facing down
Cook for 5 minutes over low heat
Flip the fish with a spatula and cook for an additional 2 minutes
Finishing Touches:
Divide the salmon fillets into four plates and serve with the paprika vinaigrette and vegetable relish, drizzled with balsamic glaze and sprinkled with toasted pine nuts.
