Music, Art & Cookery
SHARE MY RECIPES
Salmon and Roast Pepper Platter
SALMON AND ROAST PEPPER PLATTER
5 large red peppers, halved and seeded
3 tbsp olive oil, plus extra for the peppers
4 salmon fillets, with the skin on
3 tbsp pine nuts
500g pack small new potatoes
1 tbsp balsamic vinegar
85g/3oz marinated anchovies
2 tbsp small capers, rinsed and drained on kitchen paper
20g pack fresh basil, torn or shredded
2 handfuls rocket
AND THIS IS WHAT YOU DO………………
Heat the oven to 220c/Fan 200c/Gas 7.
Rub the peppers with a little oil, the place skin side up, in a large roasting tin and roast for 20 minutes.
Add the salmon to the tin, skin side down.
Scatter over the pine nuts and return to the oven for ten minutes.
Meanwhile, boil the potatoes in their skins for 8-10 minutes until tender, then thickly slice or halve.
Mix the oil and vinegar in a large bowl and add the anchovies and capers.
When the peppers are cool enough to handle, strip off their skins and slice the flesh very thickly.
Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile on to a large platter with the rocket.
Flake the salmon on top in chunky pieces and scatter with the pine nuts.Serve with crusty bread to mop up the juices.