Salmon with Red Pepper and Hazelnut Salsa

You can prepare this dish in half an hour if you make the salsa the day before and store it in the fridge. Just remember to heat it up a little before serving.

Yield:
4 servings
Category:
Seafood
Cuisine:
Isreali

INGREDIENTS:

  • For the Fish
  • 4 salmon fillets, 150 to 180 grams each
  • 2 tbsp olive oil
  • salt and pepper
  • Pepper and hazelnut salsa
  • 2 red bell peppers
  • 6 tbsp olive oil
  • 20 g hazelnuts
  • 15 g chives, chopped
  • 1 garlic clove, finely chopped
  • juice and grated zest of lemon
  • 2 tbsp cider vinegar

DIRECTIONS:

  1. First make the salsa. Heat the oven to 400 degrees F. Quarter the peppers , remove the seeds and pith. Put them in a lined baking tray and toss with 2 tbsp olive oil and 1/4 tsp of salt. Roast them in the oven for about 20 minutes, until they are cooked through and slightly charred. Transfer to a bowl and set aside, keeping the roasting juices.
  2. Re-line the baking tray and roast the hazelnuts in the oven for about 10 minutes, until lightly covered. Chop them roughly.
  3. When the peppers are cool, cut them into 5mm (1/5 inch) dice. Mix with the hazelnuts., the remaining olive oil and the rest of the salsa ingredients. Taste and add salt and pepper.
  4. Put a ridged griddle pan on the highest possible heat and leave it for a few minutes. Have a sheet pan lined with parchment paper at the ready. Brush the salmon fillets with olive oil and sprinkle with salt and pepper. Cook for 3 minutes. Carefully remove the fish from the griddle and place them on the baki

Print