FrenchBrunch

Recipe Story

origins & traditions

This classic dish from the French Basque region combines the sweetness of slow-cooked peppers with the delicate richness of perfectly poached salmon. Piperade is traditionally a pepper and tomato stew enhanced with aromatic garlic, paprika, and fresh herbs. When paired with tender poached salmon, it transforms into a sophisticated brunch offering that showcases the harmony of vegetables and fish. The gentle poaching method ensures the salmon remains moist and flaky, while the piperade provides a luscious, slightly sweet base that complements the fish beautifully. This dish represents the rustic elegance of southwestern French cooking, where simple ingredients are elevated through careful technique and thoughtful seasoning. Serve with crusty bread to soak up the flavorful pepper sauce, or alongside roasted potatoes for a more substantial meal.

Instructions

step by step

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Begin by preparing the piperade: Heat olive oil in a large sauté pan over medium heat. Add the sliced onions and cook for 5-7 minutes until softened and translucent, stirring occasionally.
Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.
Add the sliced bell peppers (red, yellow, and green) to the pan. Cook for 10-12 minutes, stirring frequently, until the peppers are very soft and beginning to caramelize.
Add the diced tomatoes, paprika, cayenne pepper, salt, and black pepper to the pepper mixture. Stir well to combine and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened and the flavors have melded together.
While the piperade simmers, prepare the poaching liquid: In a separate wide saucepan, combine water with a splash of white vinegar, salt, and bay leaves. Bring to a gentle simmer over medium heat.
Season the salmon fillets with salt and pepper. Carefully slide the salmon into the simmering poaching liquid. The liquid should barely bubble. Poach for 8-10 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
Using a slotted spoon, carefully remove the poached salmon from the liquid and set aside on a plate.
Taste the piperade and adjust seasoning if needed. Stir in fresh parsley and a squeeze of lemon juice.
To serve, spoon the warm piperade onto plates, creating a bed for the salmon. Gently place the poached salmon on top of the piperade. Garnish with additional fresh parsley and a lemon wedge.

Piperade with Poached Salmon

4.5 (29)

A vibrant Basque-inspired dish featuring gently poached salmon nestled in a colorful medley of bell peppers, tomatoes, and onions, perfectly seasoned with garlic and herbs for an elegant brunch centerpiece.

medium

55 min

4 servings

Ingredients

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Protein

600 grams Salmon, cut into 4 fillets

Vegetables

3 pieces Bell Peppers, sliced into strips
4 pieces Tomatoes, diced
2 pieces Onions, thinly sliced

Aromatics

4 cloves Garlic, minced

Fats

3 tablespoons Olive Oil

Spices

2 teaspoons Paprika
1/4 teaspoons Cayenne

Herbs

3 tablespoons Parsley, chopped

Citrus

1 pieces Lemon, juiced and cut into wedges

Seasoning

1 1/2 teaspoons Salt
1/2 teaspoons Black Pepper, freshly ground

Poaching Liquid

2 pieces Bay Leaves
2 tablespoons Vinegar White

Chef Tips

expert advice

•For the most authentic flavor, use a mix of red, yellow, and green bell peppers to create visual appeal and depth of flavor.

•The peppers should be cooked until very soft and almost jammy in texture.

•If you prefer a spicier dish, increase the cayenne pepper or add a pinch of espelette pepper, which is traditional in Basque cuisine.

•When poaching the salmon, maintain a gentle simmer - vigorous boiling will cause the fish to break apart and become tough.

•The poaching liquid can be enhanced with white wine, peppercorns, or fresh herbs like dill or tarragon for additional flavor.

•Leftovers can be transformed into a delicious hash by flaking the salmon and mixing it with the peppers, then pan-frying with diced potatoes.

Variations & Substitutions

make it your own

•For a smokier variation, you can substitute smoked paprika for regular paprika.

Serving & Pairings

what goes well

•This dish pairs beautifully with a crisp white wine such as Txakoli or a dry rosé from Provence.

Storage & Reheating

keeping it fresh

Storage

Store the piperade and salmon separately in airtight containers in the refrigerator for up to 2 days. The piperade will develop even more flavor as it sits. Keep the salmon covered tightly to prevent it from drying out.

Reheating

Gently reheat the piperade in a sauté pan over low heat, stirring occasionally, until warmed through. The salmon is best enjoyed cold or at room temperature to maintain its delicate texture, but if you prefer it warm, reheat very gently in a covered pan with a splash of water for 2-3 minutes over low heat.