Spiced Salmon with Yellow Peppers

• 1 tsp. minced garlic
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. olive oil
• 3/4 lb. salmon fillet (skin on), cut into two pieces
• 1 small yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
• 1/4 cup fresh orange juice

In a small bowl, combine the garlic, oregano, paprika, cumin, 1/2 tsp. salt, and a couple of grinds of pepper. Spoon out a heaping 1/2 tsp. of this spice mix and set aside. Stir 1 tsp. of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin side); set aside.

Heat 2 tsp. of the oil in a nonstick skillet over medium heat. Pile in the bell pepper strips and sauté, stirring or tossing a few times, until they begin to brown and soften, 8 to 10 minutes. Remove and set aside. Return the pan to mediumhigh heat. Pour in the remaining 1-1/2 tsp. oil; when it’s hot, set the salmon in the pan, spiced side down, and sear for 3 to 4 minutes. Flip the fillets, cover the pan, and cook until the salmon is done to your liking (4 to 5 minutes for medium); make a slit in the center of the fillet to check. Transfer the salmon to serving plates and return the pan to high heat. Add the sautéed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until the juice is reduced to a syrupy consistency, 3 to 4 minutes. Spoon the pepper strips and juices over the salmon and serve.