PEPERONATA IS A quiet hero of Italian cuisine. Sweet bell peppers, stewed in extra-virgin olive oil until meltingly soft, play the starring role, with onion, garlic, and tomato as supporting players. The mixture is served at room temperature as part of an antipasto platter or warm as a condiment for different meats. It is equally fantastic on salads, with eggs, spread on slices of crusty bread, or layered into sandwiches.
We wanted to pair this mild, sweet vegetable mélange with rich, quick-cooking skinless salmon fillets for an easy weeknight supper. To make the peperonata, slice up two bell peppers and an onion, crush six garlic cloves, and add them all to a skillet with lots of olive oil plus some salt. Cover and cook, stirring occasionally, until the peppers and…
