salmon filet pizzaiola

One of those dishes that we had in New York City that we really like was steak pizzaiola.  It was served at the lunch we had.  Actually, it was a brunch menu but we were looking for lunch.  It was good enough that I tried making it when we got home.  It turned out very well.

Then, the other day, I made it with salmon instead of beef and served it with polenta.  If anything, it was better.  The big secret on this one is just take your time.  It just takes time and a large amount of stirring.  Maybe you would call that patience.

Off subject, I am very glad I have a treadle sewing machine.  I was able to fascinate Small Mister.  He likes to sit on my lap while I sew until he decides he wishes my scissors.  Then I have to put him down.  I have not figured out how to do that while stirring sauces.

Another off subject, we are off to the country again next week.  Maybe I will be able to get here once or twice!

On to the recipe....

salmon filet pizzaiola

1 ounce salt pork, ham, or bacon that is all but ham

1/4 cup butter

2 tablespoons olive oil

2 medium bell peppers cored, deseeded, chopped

2 medium garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon black pepper

salt to taste

1 cup chopped tomato

2 to 4 salmon filets

Put the butter, oil, and bacon in a heavy pot over medium heat.  I like cast iron.  Cook until the bacon is golden.

 

Add the beppers and garlic.  Cook for 10 to 20 minutes until caramelized.  You really wish to slow cook this so you may wish to turn the heat down.

Mix in the pepper and the oregano.

Mix in the tomato.

Cook for 20 minutes, covered.  You can either leave it chunky or blend it.  I have done both.  Add salt to taste.

Broil the salmon for 7 to 10 minutes or until your preference.  We like warm around here.

Serve the salmon with the sauce on top.  If you wish to be traditional, serve it with beef steak instead.  I think this would also be good with tuna.  It tastes wonderful with polenta on the side.