Two days in advance: Cut the bell peppers lengthwise in half and remove stems and seeds. Score edges and flatten peppers slightly. Place, cut side down, on a baking

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8 to 10 servings


– 4 large red bell peppers
– 4 tablespoons sliced almonds
– 3 tablespoons olive oil
– 5 tablespoons lemon juice
– 3 tablespoons honey
– ½ teaspoon dried oregano, crushed
– ¼ teaspoon kosher salt
– Freshly ground black pepper


Salmon:


– 2 salmon fillets, about 1 1/3 to 2 pounds each
– ½ teaspoon kosher salt
– Freshly ground black pepper
– 2 tablespoons olive oil
– Lemon wedges
– Optional: Italian parsley


1. Two days in advance: Cut the bell peppers lengthwise in half and remove stems and seeds. Score edges and flatten peppers slightly. Place, cut side down, on a baking sheet and broil 2 to 3 inches from the heating element. Cook until the skins blacken. Remove from the oven and cover with damp paper towels. Cool. Remove skins with a small knife. Cut peppers into thin strips, cover and refrigerate.




2.
Toast almonds in a small dry skillet until golden, about 5 minutes. Watch carefully. Remove from pan, cool and set aside in a covered bowl.


3. In a small jar, combine 3 tablespoons olive oil with lemon juice, honey, oregano, salt and pepper. Close and shake well to combine. Refrigerate.


4. One day in advance: Line a large flat pan, such as the bottom of a broiling pan, with aluminum foil and lightly oil. Place salmon fillets in the pan and sprinkle lightly with salt and pepper. Drizzle each fillet with 1 tablespoon olive oil. Bake in a preheated 450-degree oven 12 minutes per inch of thickness or until just cooked through.


5. Cool the salmon for about 10 minutes. With two wide spatulas, lift salmon from skin and transfer to a foil-lined baking sheet. Refrigerate until completely chilled. Remove skin and bones from the fillets and place on a serving platter. Cover with plastic wrap and refrigerate.


6. Two hours before serving: Remove peppers from refrigeration and spoon about half of the dressing over them.




7. Thirty minutes before serving:
Spoon remaining dressing over salmon and top with peppers. Sprinkle almonds on top. Garnish platter with lemon wedges and sprigs of Italian parsley if using.






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