INGREDIENTS

• 1 tablespoon olive oil, plus 2 teaspoons
• 1 medium yellow onion, diced
• 3 cloves garlic, chopped
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 teaspoon piment d’Espelette, plus a pinch
• 1 14.5-ounce can of diced tomatoes
• Sea salt
• Freshly cracked black pepper
• 2 boneless, skinless salmon fillets

PROCEDURE

To make the piperade, heat 1 tablespoon olive oil in a sautépan over medium-low heat.  When the oil shimmers, add onion.  Sauté until translucent, about 5 minutes.  Add in the garlic, bell peppers, and piment d’Espelette.  Sauté for 1 minute.  Add the tomatoes and their juice, and season well with salt and pepper.  Bring the mixture to a boil, then lower the heat all the way down, cover, and cook slowly for 2 hours, stirring every half hour or so.  Then, take off the lid of the pot, raise the heat, and let it rip until the pan is nearly dry and the tomato broth has evaporated.  Transfer the piperade to a food processor, and pulse 6 times, until you have the consistency of a pico di gallo. Adjust the oven rack so it is in the second position down from the heat source.  Preheat the broiler.  Transfer the piperade to a baking dish.  Rub the salmon fillets with 2 teaspoons of olive oil, and season with salt, pepper, and piment d’Espelette.  Place the salmon on the piperade, and broil for 10 minutes, until the top is golden brown, and the salmon is cooked through.  Serve with warm bread.print this recipe