Roasted Miso Salmon with Cubanelle Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
6 Cubanelle peppers (also know as Italian frying peppers)
1/4 cup plus 2 Tbsp olive oil
1/4 cup rice wine vinegar
1/8 tsp salt, plus more to taste
Ground pepper to taste
3 Tbsp unsalted butter
2 large sweet onions, such as Maui or Vidalia, peeled and cut into rings 1-inch wide
1/2 cup light-colored miso
1 tsp Japanese mustard paste or other prepared mustard
4 skinless salmon fillets, about 6 oz. each
Light a gas burner or flame grill. Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering. Place pepper in a paper bag and loosely fold bag. Repeat with remaining peppers. When cool, peel and seed. Cut 4 peppers into 1-inch squares. Reserve scraps. (Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350°F, rotating them every 15 minutes.)
Chop remaining 2 peeled peppers and place in blender along with reserved scraps. Add ¼ cup of the oil and 2 tablespoons of the vinegar. Puree until smooth. Season with salt and pepper.
Preheat oven to 325°F.
In a shallow pan over low heat, combine butter, onion rings, ¼ cup water, and a sprinkle each of salt and pepper. Cover pot and cook until onions are tender, about 20 minutes. Drain. Add pepper purée and stir to bind onions with purée.
In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper. Arrange fillets on a lightly oiled baking sheet. Brush a generous amount of miso dressing on the top sides of the fillets. Bake 8 to 10 minutes for medium-rare. Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.
To serve, dollop some onion-pepper mixture on each of 4 plates. Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares. Serve immediately.