Summary

Ingredients

• 400 g salmon fillet (s) with skin
• 3 bell peppers, red, yellow, green
• 3 tablespoon olives, black, without stone
• 1 teaspoon capers
• 200 g tomatoes, chunky
• 1 teaspoon harissa
• 3 tablespoon balsamic vinegar, darker
• 2 tablespoon sugar
• 2 shallot (s)
• 5 tablespoon olive oil
• 3 clove (s) garlic
• 0.5 ½ bunch parsley, smooth
• salt and pepper

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Instructions

1. Wash the fish fillet, pat dry and cut into two equally sized steaks. Cut the peppers and olives into small pieces, finely dice the shallots and garlic, pluck the parsley and chop finely.
2. Heat about 2 tablespoons of olive oil in a large pan, fry the peppers, shallots and garlic over a medium heat for about 5 minutes. Add olives, capers, harissa and sugar, fry for about 2 minutes while turning.
3. Heat the remaining olive oil in a second pan and fry the salmon on the skin side over medium heat.
4. Deglaze the paprika vegetables with balsamic vinegar and bring to the boil. Add the tomatoes, simmer for about three minutes, season with salt, pepper, parsley and possibly a little more sugar.
5. When the salmon is almost cooked to the surface after 5 - 7 minutes, turn it over briefly and fry for half a minute on the other side. Then turn again, season with salt and pepper.
6. Arrange the salmon on the pepper ragout.
7. If you like, you can add bread. But the amount is enough for two average hungry people even without additional side dishes.
8. Tip: The ragout tastes wonderful when cold the next day on a piece of flat bread or ciabatta.