A purée of red peppers and onions makes a sweet accompaniment that won’t overpower the taste of the salmon. Coulis leftovers make a great sandwich spread and dip for crusty bread.
- 2 large red bell peppers
- 1 medium sweet onion
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 2 teaspoons sherry vinegar, plus more to taste
- Kosher or sea salt to taste, plus more for the salmon
- 1-1/2 to 2-pound salmon filet, skin on
- Freshly ground black pepper
- A few springs of fresh thyme, chopped
Turn on your oven to broil. Halve the peppers and remove the stems and ribs. Peel the onion and cut it into 4 thick slices. Brush a tablespoon of olive oil on a rimmed sheet pan. Place the onion slices on the sheet pan and top each one with a pepper half (this allows the onions to cook without burning). Broil until the pepper skins have blistered and blackened, about 10 minutes. Place the sheet pan on a heat-safe mat and cover the bell peppers with a domed lid for 10 minutes; this makes it easier to peel off the charred skin. Peel when cool.
Place the peeled peppers in your food processor or blender along with the onions, all the pan juices, a tablespoon of olive oil, and the vinegar. Process until very smooth, about 5 minutes. Season to taste with salt. Transfer to a bowl and set aside.
Turn your oven to 350°F. Place a piece of parchment paper on the same sheet pan (no need to wash it) and brush on another tablespoon of olive oil. Place the salmon, skin side down, on the parchment, and brush with the final tablespoon of olive oil. Sprinkle on just a pinch of salt, sone black pepper, and the thyme, and bake until the top of the filet feels firm to the touch, about 15 minutes, depending on thickness.
Use a sharp chef’s knife to slice the salmon into 4 portions. Place a pool of the pepper coulis on each of 4 dinner plates and top each with a salmon serving and a drizzle of olive oil. Pass the rest of the coulis separately.
Yields 4 servings