Well, now, let me tell ya somethin’ about cookin’ up some salmon with peppers and onions. This dish here is right easy, and it’ll fill yer belly up real good, too. You ain’t gotta be no fancy cook to make it, just a little patience and the right ingredients, and you’ll be done before ya know it.
Now, first off, you’re gonna need some salmon. Ya want that nice and fresh if you can get it, but if not, frozen’ll do just fine. Don’t matter much. Take about two pieces, say, good-sized ones, enough to feed you and the family or just yourself if you’re hungry enough. Then, you’ll need a bell pepper or two, any color you like, though I usually go with the red ones ’cause they’re sweet and they look nice. And don’t forget the onions—one big ol’ onion’ll do.
Once you got your fish and your veggies ready, you need to do a little bit of preparin’. First, wash up them veggies real good. Now, cut the bell pepper up into strips, not too thin but not too thick neither—just right. Same with the onion, slice it up nice and fine. Ain’t no need to make it perfect, though; the main thing is you want them to cook well with the fish.
Now, you’ll wanna heat up a pan or a skillet. I like to use cast iron, but any ol’ pan will work. Throw in a little bit of oil—vegetable oil or olive oil, whichever you got—and let it heat up. Once it’s nice and hot, toss in the bell peppers first. They take a little longer to soften up than the onions. Stir ’em around for about 5 minutes or so, let ’em get a little tender.
After the peppers are lookin’ good, throw in them onions. Give it another 3-4 minutes, stirrin’ all the while so they don’t burn. You want them soft but still with a little bit of a bite to ’em, not all mushy. While that’s cookin’, you can start gettin’ your salmon ready. I just season mine with a bit of salt and pepper. Maybe throw on a little garlic powder or even some oregano if you got it, but that’s up to you. Some people like to add a lil’ squeeze of lemon juice for some tang, but that’s a matter of taste, too.
Once them peppers and onions are done, push ’em to one side of the pan and lay the salmon fillets in the pan, skin side down if they got skin. Let ‘em cook for about 4-5 minutes on each side, depending on how thick the fillets are. The fish should turn a nice golden brown, and when you poke it with a fork, it should flake apart real easy. If you like it a little crispier, let it go a bit longer, but don’t overdo it or it’ll dry out.
Now, if you’re like me and you ain’t got all day to be cookin’, this meal works wonders ’cause it don’t take long at all. You can have it on the table in under 30 minutes, and trust me, it tastes like you’ve been slavin’ over it for hours. If you got any extra herbs like thyme, rosemary, or parsley, throw a little bit on the salmon before you serve it. It adds a nice touch.
Serve it up hot, maybe with some rice or potatoes on the side, and you got yourself a nice, hearty meal. And the best part? It’s good for ya! Salmon’s got all them healthy omega-3s, and the peppers and onions are full of vitamins. Ain’t no better way to feed your belly and keep it full without all the fuss.
So, next time you’re wonderin’ what to cook, give this salmon with peppers and onions a try. It’s simple, tasty, and good for ya, too. Don’t let it slip by ya, now!
Tags: [Salmon Recipes, Bell Peppers and Onions, Easy Salmon Dishes, Healthy Salmon Meal, Quick Dinner Ideas]
