Salmon with Piperade
Salmon with piperade pairs salmon fillets with piperade, a traditional Basque preparation of peppers, tomatoes and onions simmered with garlic and sometimes a pinch of Espelette pepper. The piperade is usually lifted with paprika and olive oil, giving a colourful, gently spiced and very flavourful sauce.The salmon is often pan-fried or grilled, then served on a bed of piperade, marrying the tenderness of the fish with the rich, sunny flavours of the vegetables. A dish that celebrates both simplicity and the freshness of its ingredients.
Notes
There is no one better than Chef Pierre Marco White himself to walk you through this recipe.
