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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
The rich flavor and firm texture of salmon pair perfectly with sweet peppers made into pipérade, a Basque relish-like stew of peppers, tomatoes, onion and garlic. Piment d’esplette is the authentic seasoning for pipérade, but instead we use a combination of sweet paprika and cayenne, both of which are probably already in your pantry. And for smoky, meaty flavor, we sauté slices of Spanish chorizo; the rendered fat helps cook the vegetables and the browned chorizo simmers with peppers for a few minutes at the end. We prefer salmon at medium doneness—that is, cooked until the center is translucent. To cook the fish until opaque throughout, simmer the fillets for a few minutes longer, or until the center reaches 125°F to 130°F. Serve with warm, crusty bread.
6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
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