Serious Eats: Recipes

Stoplight Piperade with Spicy Broiled Salmon

[Photograph: Kerry Saretsky]

Light but punchy, this dish is made from simple salmon broiled on a bed of piperade, a stewed mix of red, yellow, and green bell peppers, onions, garlic, olive oil, and, the secret ingredient, piment d'Espelette, a red pepper powder from the Basque region of France that is lightly spicy, and very earthy. Traditionally, you would cook eggs in place of the salmon, but I like this little update that gives everyday salmon so much exotic flavor.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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