SALMON A LA PIZZAIOLA

By á-7894

Ingredients

• 3 tablespoons oil
• 1 pound peeled whole canned tomatoes (preferably San Marzano), crushed by hand
• 3 potatoes, quartered
• 2 onions, diced
• 2 green peppers, cored, seeded, and sliced lengthwise into 1/2-inch pieces
• 2 teaspoons oregano
• 1/8 teaspoon red hot pepper flakes
• salt and freshly ground pepper
• 6 skinless salmon fillets, 6-8 oz. each

Preparation

Step 1

Preheat oven to 350°.

In a large, ovenproof casserole, heat the corn oil over medium-high heat. Add the potatoes, onions, and peppers and sauté until softened, about 5 minutes. Add the tomatoes, oregano and red hot
pepper flakes and simmer until most of the liquid is cooked off and the vegetables are soft.

Season the salmon fillets on both sides with salt and pepper. Tuck them into the ragu and transfer the casserole to the oven. Cook uncovered, for about 10-15 minutes, or until the salmon is cooked.
Season with salt and freshly ground pepper to taste.