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Pan Seared Salmon w/Sauteed Red, Green and Yellow Bell Pepper

Pan Seared Salmon with Multi-colored Bell Peppers

Pan Seared Salmon w/ Sautéed Red, Green and Yellow Bell Pepper

If you have a Mandoline, you’ll get the best Julienne slices of the onions and the bell peppers. The evenness of the slices that the Mandoline produces helps the bell peppers sauté perfectly.

If you don’t have a Mandoline or are nervous about using one, just take your time cutting the Julienne slices. You might even want to do this a day before so you’re not rushed.


½ Green Bell Pepper (Julienne Sliced)
½ Red Bell Pepper (Julienne Sliced)
½ Yellow Bell Pepper (Julienne Sliced)
I Large Onion (Julienne Sliced)
4 Salmon Filets (I prefer skin on. If you have skin on cut a score in the skin but not all the way across the filet)
Fresh Cracked Black Pepper
Lawry’s Season Salt
Kosher Salt or Sea Sea Salt
Adobo Seasoning
Extra Virgin Olive Oil
Yellow Rice (Cook rice ahead of time following package instructions)

Sprinkle Lawry’s Seasoning Salt, pepper and Adobo the Salmon filets on both sides. Set aside. Heat a non – stick skillet, add a little olive oil just to coat the bottom of the skillet. When the oil is hot add all the Bell Peppers. Sprinkle with Kosher Salt and pepper to taste. Toss the Bell Peppers after about one minute. After another minute add the onions and a little more Kosher Salt, pepper and olive oil. Toss and sautee until vegetables start to brown just a little. Remove vegetables to a dish and set aside.

In the same skillet add just a little olive oil and let it get hot. Place Salmon in hot pan skin side down. (You should hear a sizzle) Let Salmon cook until color changes about half way up the filet. Turn to the other side and when the color has changed remove from skillet. This takes about 2 minutes on each side.

October 24, 2010 - Posted by | Seafood Recipes | , ,

1 Comment »

  1. sweet

    Comment by stacy | November 17, 2010 | Reply

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