About this recipe: You can use any colour of peppers, or add chillies if you prefer a little heat.
Something else. This salmon was delicious-- browned on the outside, moist on the inside, and surprisingly flavourful. I don't think I'd call it "spicy" with peppers (I could imagine that chillies could be substituted for some fire) but I liked it as it is. I made some changes: I cooked my salmon and peppers in the same frying pan (first the salmon, then the peppers) and the same olive oil-- this helped the flavours mingle. I also sprinkled sea salt and fresh ground pepper on the salmon before searing it. Finally, I crushed three cloves of garlic and put them right into the olive oil. I really liked the flavour this lent. The best thing about this recipe was how quick it was: the salmon took about 5 minutes to cook, and was very flavourful without ever marinating! - 15 Sep 2008
Took shortcuts. Very nice. But two pans? You can easily put in the peppers, oil, garlic and lemon while the salmon is frying... I did. And it wanted a bit of double cream for a smoother, less oily sauce. - 15 Sep 2008
Excellent. Easy to make and family loved it - 15 Sep 2008