Growing up I never liked the taste of salmon, and I grew up in Alaska! I think it took me until I was in my thirties to really acquire a taste for it and appreciate all the different ways it can be prepared. Now, I love it! I have learned to grill, bake, and pan sear it.
Our local fish counter every now and then has their featured "Bourbon Glazed Salmon" for sale. It has been marinated and ready to prepare. Try as I have, I cannot get them to give me their recipe for the bourbon glaze, which is out of this world.. I am still experimenting with it and trying to recreate the glaze, but until then, I'll just keep enjoying theirs.
These peppers are awesome on salmon and just about any other type of meat. These have become a staple in our house and a quick accompaniment to any dinner.
Savory Roasted Peppers
Adapted from Kikkoman
3 large peppers (orange, yellow and/or red)
3 Tbls Kikkoman Less Sodium Soy Sauce
2 Tbls balsamic vinegar
2 Tbls olive oil
1 Tbl finely chopped fresh oregano leaves (or 1/2 Tbl. dried if you don't have fresh)
1 clove garlic, peeled and pressed
1/4 cup crumbled feta cheese (optional), depending on what you are serving this with
Turn on oven to broil mode. Cut peppers in quarters and arrange skin side up,
in single layer on foil lined cookie sheet (sprayed with non-stick spray).
Broil 6 to 8 minutes or until skin is blackened.
Turn peppers over and cook 5 minutes longer.
Remove from broiler; let stand on sheet 5 minutes.
Remove skin from peppers and cut into strips, set aside.
In a medium bowl, whisk together the soy sauce, balsamic vinegar,
olive oil, oregano and garlic.
Add peppers to vinegar mixture, stirring to coat well.
Marinate 10 minutes, stirring occasionally.
Arrange marinated peppers over your favorite meat or fish.
(Sprinkle feta cheese over peppers if serving with steak or chicken)
One Year Ago: Two Ingredient Pumpkin Muffins
Two Years Ago: Churchill Downs Signature Barbecue Shrimp
Every good chef should have a secret sauce,
wouldn't you agree - here is mine!
