Friday, September 28, 2012

Salmon with Red Pepper and Hazelnut Salsa

This was our first new recipe in the new apartment. It's fairly simple and can be made with only limited kitchen equipment on hand. The salsa is outstanding. The author suggests that you could peel the bell pepper, but I thought that was too much work (and I didn't have a bowl available to steam them!). It also calls for searing on a ridged griddle pan, but I just cooked them in the oven.

One year ago: Pork Chops and Apples, Madeira-Bay Butter Sauce

Salmon with Red Pepper and Hazelnut Salsa (slightly adapted from Ottolenghi)

4 salmon fillets, 200g each
2 tbsp olive oil
salt and pepper
2 red bell peppers
6 tbsp olive oil, divided
15g hazelnuts, toasted and chopped
15g chives, chopped
1 garlic clove, minced
juice and grated zest of 1 lemon
2 tbsp cider vinegar

1. Preheat oven to 200C/400F. Quarter peppers and remove seeds. Place on baking tray and toss with 2 tbsp olive oil and a pinch of salt. Roast for 20 minutes until slightly charred. Let cool.
2. Cut peppers into 5mm dice. Mix with hazelnuts, 4 tbsp olive oil, and the rest of the salsa ingredients. Salt and pepper to taste.
3. Bake salmon in oven until fish is just done. Serve with salsa on top.

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