Broiled Salmon & Padron Peppers

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.


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