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Ingredients
- 1/2 cup jarred piquillo peppers or roasted red peppers
- 1-1/2 Tbs. sherry vinegar or red-wine vinegar
- 1/2 tsp. Dijon mustard
- 1 medium clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 1-1/2 Tbs. brine-packed capers, rinsed and chopped
- 1-1/2 Tbs. finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- For the salmon:
- 1 tsp. granulated sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
- Kosher salt and freshly ground black pepper
- Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
- 2 tsp. extra-virgin olive oil
View Full Recipe at Inspired 2 Cook
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