Wouldn’t it be wonderful if the odor of seafood did not linger in the kitchen long after it is prepared?
Fish is healthy and tasty, but it can be pungent. Freshly caught seafood has very little fishy smell. Since I do not live where fresh is readily available, I buy frozen.
My Aunt Linda showed me a trick to reduce the seafood smell in the kitchen: smother it with red pepper and onion. Who knew?
Additionally, I decided to caramelize the red pepper and onion and add far more spice to the fish–you know I love spicy!
Very little seafood smell in the kitchen makes me very happy to eat seafood often. So take a listen to “Sometimes I’m Happy” sung by Nat King Cole.
- 2½ teaspoons olive oil
- ¾ cup chopped red pepper
- ¾ cup chopped red onion
- ¾ teaspoon black pepper, freshly ground
- ¼ teaspoon coarse salt
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper
- ¼ teaspoon hot red pepper flakes
- 2 salmon fillets
- In a large sauce pan that has a lid, heat up olive oil over medium heat. Add red pepper and onion. Sauté until partially cooked.
- Make rub by combining black pepper, salt, onion powder, garlic, cayenne pepper, and red pepper flakes.
- Coat salmon with rub.
- Place salmon on top of the sautéed red peppers and onions.
- Cover and reduce heat to medium low.
- Cook the salmon for 20 minutes. Pushing the red peppers and onions to the side, turn fillets over so they are directly on the bottom of the pan.
- Cover. Cook for 5-10 minutes until no longer deep pink inside. Salmon should be blackened, flaky, and tender.
- Serve topped with caramelized red peppers and onions.