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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a smart way of cooking salmon for a special lunch, spiking it with paprika oil and serving it simply, with roasted red peppers, capers and salad leaves. Ingredients:
2 red peppers |
2 tablespoons extra virgin olive oil, plus extra for drizzling and greasing |
1 teaspoon paprika |
salt & freshly ground black pepper |
6 salmon fillets, skin on, about 7oz each |
2 tablespoons extra virgin olive oil |
1 tablespoon lemon juice or 1 tablespoon red wine vinegar |
1 teaspoon superfine sugar |
salt & freshly ground black pepper |
9 ounces salad greens |
1 tablespoon capers, rinsed and drained |
Directions:
1. Preheat the oven to 425°F.
2. Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
3. Place a good solid baking sheet into the oven to heat up for about three minutes.
4. In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
5. Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
6. When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
7. For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
8. To serve, place the sald onto serving plates and top with the salmon, skin-side up.
9. Arrange the pepper strips and capers on top of the salmon.
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