A+ A A-


(serve hot or cold)




1 large red bell pepper

3 scallions, white and 3" green portion

1/4 cup fresh dill, cut in 1/8" lengths

2-3 plum tomatoes, peeled, seeded, and sliced

2 cloves garlic

1/2 cup olive oil

1/4 cup sherry vinegar

salt and pepper to taste

Fish: 4 - 4 ounce servings fresh salmon

Serve hot with new potatoes

Serve cold on a bed of lettuce



Preheat the oven to 500 degrees, or a grill.


Completely char the outside of red pepper by placing it directly over the flame on a gas range or halving and setting it 4" from a broiler flame.  Place the charred pepper in a paper bag for 20 minutes then pull off the skin.  Halve and remove pepper seeds, then cut 1/2 of the pepper into small dice.  Place in a bowl.  Save the other half-pepper for another use.


Rinse and trim root end and wilted green stems from the scallions.  Slice them in half lengthwise, then finely chop.  Finely chop the dill and add it with the scallions to the bowl.


Dip the tomato into boiling water for 30 seconds, then peel and halve.  Squeeze out the seeds and cut into small dice.  Peel and smash the garlic then finely mince it.  Add these to the bowl.


Pour oil and vinegar over the vegetable and herb mixture.  Season with salt and black pepper to taste.  Set aside.


Baking: Cover the bottom of a large skillet or casserole with olive oil.  Arrange the salmon pieces or whole filet in the pan.  Spoon on the vinaigrette so that the vegetable pieces cover the salmon.  Bake for 5-10 minutes, just until white beads appear on the surface of the fish.


On the grill:  Coat the salmon lightly with olive oil.  Pour sauce on the just-cooked fish and serve hot with new potatoes.


Can serve cold on a bed of lettuce.


Yield: vinaigrette for 8 servings

Adapted from a recipe taught by Emilio Gervilla owner of Emilio's Tapas Restaurant in Westchester, IL.