1/3 sweet onion, diced
1 green pepper, diced
1 tomato, diced
1/2 teaspoon aleppo pepper flakes
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon herbs de provence
2 cloves garlic, minced
2 teaspoons non-pareil capers
2 tablespoons chopped parsley
3 tablespoons olive oil
4 tablespoons water
4 ounces (or 8 tablespoons) smoked taramosalata
3/4 cup fine couscous
1 1/2 pounds skin-on salmon fillet
- Preheat oven to 400 degrees F. In a large mixing bowl, combine the diced onion, green pepper, tomato, allepo pepper flakes, salt, lemon juice, capers, garlic, parsley, water, olive oil, smoked taramosalata, and couscous.
- Lightly oil and salt the salmon and center it skin-side down in a medium-large baking dish. Crust the top of the salmon with the herbs de provence, then surround the salmon with the vegetable and couscous mixture.
- Cover with aluminum foil and bake for 1 hour, then uncover and broil for an additional 5 minutes to lightly brown. Serves 4-6.
You can find many of the items for this recipe at the Mediterranean Bakery; including aleppo pepper, herbs de provence, capers, olive oil, lemon juice, taramasalata, and yummy couscous!