Bake for the Flake

• Baked salmon is moist and flaky. Don't overcook salmon; it will continue to cook even after being removed from the oven. For a simple dish of salmon and bell peppers, place the seasoned salmon directly into a greased baking pan. Slice red, yellow, or green bell peppers and scatter around the fish. Cover and bake in a 350-degree Fahrenheit oven for 12 to 15 minutes. Cook uncovered for 3 additional minutes to toast the top of the fish and brown the peppers. The liquid from the fish and vegetables will form a light broth. For crisper texture, place the fish on a greased wire rack before placing it into the baking pan.

Roasted and Toasted

• Roasting peppers first adds a smoky flavor to fish dishes. For a bit of Spanish flavor, char or grill the peppers before adding to the baking pan. Peppers will be soft and limp rather than crispy and crunchy. Alternately, bake the fish without the peppers and top the dish with the cooked peppers once the fish has been plated.

My (Pepper) Cup Runneth Over

• For a special presentation, serve peppers stuffed with a savory salmon filling. First, bake the salmon until done and flake. Cook onions and seasoning and add cooked rice and the flaked salmon. Wash whole peppers, cut off the tops and remove the seeds. Fill each pepper with the salmon-rice mixture and place on a greased baking sheet. Cook in a 375-degree F oven for 45 minutes.

Real People Eat Quiche

• For a breakfast or brunch dish, combine cooked salmon with raw, diced bell peppers and combine with eggs, milk and cheese, then pour into a pie crust. Bake in a 325-degree F oven for 45 to 50 minutes. For a zesty appetizer, combine cooked salmon with chopped bell peppers, eggs, breadcrumbs and spices and bake in a 450-degree oven for 20 minutes.