For yellow pepper relish:
2 tablespoons olive oil
1 teaspoon minced garlic
1 cup julienned onions
2 cups julienned yellow peppers
2 tablespoons white wine
2 tablespoons sherry vinegar
1 teaspoon minced rosemary
2 tablespoons minced chives
For salmon fillets:
4 tablespoons olive oil
Salt and white pepper
6 (4-ounce) salmon fillets, skin on
For the relish: Heat the olive oil in a large saute pan. Add garlic, onions and peppers, and saute for 3 minutes. Add wine and vinegar and cook until liquid is reduced by half. Add herbs. Remove from pan and keep warm until ready to serve.
Preheat oven to 400 degrees.
For the fish, season the salmon fillets with salt and white pepper to taste. Brush the fillets with olive oil. In an ovenproof pan over high heat, quickly sear the fillets skin side up until the bottom surface is nicely browned. Flip the fillets over and place pan in preheated oven. Roast for 7 minutes or until salmon is medium rare. Remove pan from oven and, with a spatula, lift fillets away from their skins.
To serve, place fillets on plates and top with relish.
Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.