Last year when I was in Spain I ate tapas. Mmmmm….tapas. Little plates of different goodies that are just one wonderful thing after another. One of the best tidbits were padron peppers. I had never had these before and I’m still amazed that these little peppers, cooked with nothing more than a bit of olive oil and sea salt, were so dang good! Not spicy, just full of flavor. Imagine my surprise and delight when I found them at farmer’s market this weekend! I snatched up a pint, took them home and cooked the whole mess of them up just for me, along with a lovely piece of salmon. Leftovers were thrown into my scrambled eggs the next morning. Absolutely delicious.
Broiled Salmon with Pesto Mayonnaise & Padron Peppers
Broiled Salmon with Pesto Mayo
Salmon (I used a 6 oz. portion, enough for 2 servings, or one big serving)
Salt & pepper
Olive oil
1 tsp. mayonnaise
1 tsp. pesto
1/2 tsp. lemon juice
Sprinkle the salmon with salt & pepper. Drizzle with a small bit of olive oil. Broil for about 8 minutes, until it pulls apart easily in the middle with a fork. In a small bowl combine mayonnaise, pesto and lemon juice. Mix well. Drizzle over the top of the salmon and serve.
Pan-Roasted Padron Peppers
1 pint padron peppers
1 tsp. olive oil
1/2 tsp. sea salt
Heat oil in a skillet over medium-high heat. Add peppers. Cook 8-10 minutes, tossing once in awhile until tender and browned in spots. Toss with sea salt and serve. I cooked these with the stems on. It makes them easier to eat since you can pick them up by the stem and munch.
3hungrymonkeys 