Salmon with Green Pepper, Beans and Yogurt

Monica Larner

Wine Recommendation: Pinot Grigio and other wines made from Italy’s native white grapes are an excellent match for this salmon dish. Carpineto’s Dogajolo (a white wine from Tuscany) and Tenuta Ca’ Bolani’s Pinot Grigio from Friuli are good choices.

  • 2 pounds fresh salmon
  • Ground green peppercorn
  • Salt
  • 1 large green pepper, chopped small
  • 2 cups green beans, chopped small
  • 2 cups fresh yogurt
  • 2 tablespoons extra virgin olive oil

Fillet the salmon and sprinkle with ground green peppercorn and salt. Bake at 350°F for 20 minutes. Remove skin, cut into small chunks and place into a large mixing bowl. Cook the green pepper and green beans in boiling water for five minutes. Drain and add to the salmon with the yogurt, olive oil and salt. Mix well and serve cool.

Published on July 8, 2010
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