Sweet Pepper-Fennel Ragout
6 6-oz portions Copper River King Salmon fillet
3 Tbsp olive oil, divided
1/3 cup whole tri-colored or black peppercorn, coarsely crushed
Kosher salt, to taste
Sweet red pepper ragout, recipe follows
Preheat an oven to 400°.
Rub salmon with 1 Tbsp of the olive oil and lightly coat with the peppercorns, gently pressing into the salmon. Season with salt and refrigerate until ready to cook.
Heat a large sauté pan over high heat; drizzle in remaining 2 Tbsp of the olive oil. Brown the salmon on both sides and place on a baking sheet. Bake 6-8 minutes, or until done. Transfer salmon to serving platter and serve with pepper ragout.
2 Tbsp olive oil
½ large yellow onion, julienned
½ fennel bulb, julienned
1 large yellow pepper, julienned
2 large red peppers, julienned
3 cloves garlic, minced
¾ cup Chateau Ste. Michelle Syrah
5 Roma tomatoes, peeled and seeded
1 cup chicken stock
1 cup beef stock
Salt and pepper, to taste
2 Tbsp extra virgin olive oil
2 Tbsp chopped Italian parsley
2 tsp chopped fresh rosemary
2 tsp fresh oregano
Heat a heavy bottom saucepan over medium-high heat. Add olive oil and onions; sauté until onions are completely wilted and beginning to brown. Add fennel and peppers and continue to cook, stirring occasionally for about 5 minutes. Add garlic, sauté briefly, and then add Syrah.
Let sauce simmer until liquid is reduced by half. Add tomatoes and both stocks. Cover pot, reduce heat to a simmer, and cook for about 1 hour or until the vegetables are completely cooked. Remove lid and continue to coo until liquid is reduced and slightly thickens. Season to taste with salt and pepper. Just before serving add the extra virgin olive oil and fresh herbs.