I love salmon. It’s my preferred fish (I could happily be a pescetarian), and I often have it simply cooked in the oven with some olive oil, lemon juice and sea salt. Lately though, I decided to be a little more adventurous and take advantage of some cheerful- and tasty-looking sweet peppers I saw on offer. Also having a yen for something sweet and spicy (a flavor favorite of mine), this seemed the perfect time for a culinary experiment.
Although I have great pride in that my lunch partner at work loves this despite disliking salmon, the best thing about this recipe is its seasoning flexibility, in my opinion. A lot of the ingredients for the sauce can be altered or omitted – or preferred flavors added – without sacrificing the root concept of the dish. Served with some light sides, it also makes a healthier dinner/lunch option. Be sure and look at the “Let’s think about what you’re eating” section at the end of the post!