Poached salmon with tri-color peppers

Wed, 11/01/2017 - 8:30am

A recipe from windjammer chef Annie Mahle of J.&.E. Riggin in her latest edition of her book “At Home, at Sea: Recipes from a Maine Windjammer” (2017, Baggywrinkle Press).

Poached Salmon with Tri-Pepper Salsa   (Serves 8 to 10)

This is a great one. Everyone loves it – even folks who normally don’t like salmon.

A note about the julienned peppers for the salsa:  the strips shouldn’t be too long; if they are, cut them in half cross-wise.


1/2 cup julienned red bell pepper; about 1/2 pepper

1/2 cup julienned green bell pepper; about 1/2 pepper

1/2 cup julienned yellow bell pepper; about 1/2 pepper

1 cup thinly sliced red onion; about 1/2 onion

3 tablespoons extra virgin olive oil

3 tablespoons fresh lime juice; about 1 1/2 limes

2 tablespoons minced fresh dill

1/2 teaspoon kosher salt

several grinds fresh black pepper


1 (3 to 4 pound) side of salmon, skin removed

1/2 cup fresh lemon juice; about 1 lemon

1/2 cup extra virgin olive oil

1/2 cup white wine

2 teaspoons kosher salt

several grinds fresh black pepper


Toss the peppers and onion with the olive oil, lime juice, and dill in a small bowl. Add salt and pepper to taste. Let the salsa sit at room temperature for an hour (two at the most – you don’t want it to get soggy). Check the seasoning again just before you serve. I almost always add a little bit more salt.


Preheat oven to 375°F. Place the salmon in a roasting pan, preferably a non-reactive one – enamel or ceramic. Drizzle the lemon juice, olive oil, and white wine over the salmon and season with salt and pepper. Let the salmon sit for 15 minutes, then bake, uncovered, for 15 to 20 minutes. Remove the salmon when it is still somewhat darker pink in the center. It will continue to cook once you take it out of the oven, so take it out before it’s quite done. Serve the salsa on top of the salmon either warm, room temperature, or chilled.