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Salmon en Piperade ~ Serves 4
Ready in under 30 minutes

This recipe for quick-broiled salmon on a bed of tomato and bell pepper sauce is a two-for-one.
The pepper sauce is a great complement to the salmon, but you can also use it to dress up pork chops or chicken.

Ingredients
3 tablespoons olive oil
2 red bell peppers, seeded and thinly sliced
1 medium yellow onion, thinly sliced
1 tablespoon minced garlic
3/4 cup tomato juice
2 tablespoons tomato paste
salt and black pepper
1 1/2 pound salmon fillet, cut into serving portions

Directions
Heat 2 tablespoons of the oil in a skillet over medium-low heat. Add the bell pepper and onion. Cook, stirring frequently, until the peppers and onions are soft, about 5 minutes.
Add the garlic and cook for 2 more minutes.
Stir in the tomato juice, tomato paste, and a pinch each of salt and pepper. Cook, stirring occasionally, for 15 minutes.
Meanwhile, preheat the oven broiler.
Season the salmon with salt and pepper. Add the remaining oil to an oven-proof skillet over medium-high heat. When hot, add the salmon. Cook for 2 minutes or until the fish is lightly browned on the underside.
Place the skillet in the oven under the broiler. Broil for 3-4 minutes then turn the fish fillets over. Continue cooking until the fish flakes easily with a fork, about 2 more minutes (will depend on the thickness of the fish).
Remove the skillet from the oven. Serve the salmon fillets with the piperade sauce.
 

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