4 salmon fillets, 8-ounces each

½ cup olive oil

2 tablespoons sherry vinegar

1 tablespoon chopped fresh rosemary

½ teaspoon salt, or as needed

½ teaspoon black pepper, or as needed

3 large red bell peppers

1 tablespoon red wine vinegar

4 ounces Cabrales cheese

1 jar pitted kalamata olives, drained

• Place the salmon in a shallow 9 × 13-inch glass baking dish. In a small bowl, whisk the olive oil, sherry vinegar, rosemary, salt, and pepper. Marinate the salmon in the refrigerator, covered, for at least 2 hours.

• Heat the broiler. Wash the red bell peppers. Place the peppers on a broiling pan and brush with the red wine vinegar. Broil the peppers until the skins are blackened and blistered. Immediately remove the peppers from the broiler. Place each pepper in a sealed plastic bag. Wait 15 minutes, then remove the pepper from the bag and peel off the skins. Cut the peppers into thin strips, removing the stems and seeds as you do so.

• Remove the salmon steaks from the baking dish, reserving the marinade. Place the steaks in the broiler. Broil until the salmon is golden brown (6 to 7 minutes). While broiling, brush the salmon frequently with the marinade.

• Sprinkle the Cabrales cheese over the roasted red pepper strips. Serve the salmon steaks with the roasted red pepper and the olives.