- 6 carrots, cut into sticks
- 1 orange bell pepper, cut into sticks
- 1 yellow bell pepper, cut into sticks
- 1 red bell pepper, cut into sticks
- 4 bone-in, skin-on salmon steaks, totaling about 2 ¼ pounds in weight
- Salt and freshly cracked black pepper
- 1/3 cup olive oil, plus 1 tablespoon
- 1 tablespoon paprika
- 4 cloves garlic, roughly chopped
- ¼ cup roughly chopped fresh flat leaf parsley
- 1 preserved lemon, chopped (use two if you really want to enhance this flavor)
- ¼ cup dry white wine
Bring a pot of water to a boil, and salt it. Place the carrot sticks into the water to blanch. After 2 minutes, add the peppers. 2 minutes later (4 minutes will have passed since you added the carrots), drain the vegetables, and set aside.
Season the salmon steaks on both sides with salt and pepper. In a large bowl, combine 1/3 cup olive oil with the paprika. Toss the salmon in the seasoned oil to coat.
Now that you are rid of the vegetable blanching water, you can use the same pot—preferably wide, with high sides. Add the remaining 1 tablespoon of olive oil, and set the pot over medium heat. Add the carrots and peppers back in, along with half the garlic, parsley, and preserved lemon. Season with salt and pepper, and toss. Add the white wine.
Nest the salmon steaks down into the vegetables, and pour the remaining paprika oil over the steaks in the pot. Top the steaks with the remaining garlic, parsley, and preserved lemon.
Lower the heat to low, cover the pot, and allow to simmer for 30 minutes, basting occasionally, and rotating the vegetables around the pot.
Serve with warm baguette.
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