Roasted Salmon and Broccoli with Chile Caper Vinaigrette

A great roasted salmon courtesy of Bon Appetit.  Serves 4

PHOTOGRAPH BY Hirsheimer & Hamilton

INGREDIENTS

• 1 bunch broccoli (about 1 1/2 lb.), cut into florets
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 6-oz. skinless salmon fillets
• 1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons drained capers

• Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
• Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
• Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
• Serve salmon and broccoli drizzled with chile vinaigrette.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 410
• Fat (g) 25
• Saturated Fat (g) 4
• Cholesterol (mg) 95
• Carbohydrates (g) 9
• Dietary Fiber (g) 5
• Total Sugars (g) 0
• Protein (g) 39
• Sodium (mg) 420

Portuguese Baked Eggs

What a great brunch dish or, if you add a leafy green salad, a hearty dinner.  Youse got youse spice, youse creaminess of the ricotta, and youse herbal-ness of the, well, herbs.  Serves 6

Photo by Matt Duckor

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving)

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 300
• Fat (g) 27
• Saturated Fat (g) 11
• Cholesterol (mg) 260
• Carbohydrates (g) 14
• Dietary Fiber (g) 3
• Total Sugars (g) 6
• Protein (g) 19
• Sodium (mg) 410