Salmon and Roast Red Pepper Platter
Salmon and Roast Red Pepper Platter



Salmon and Roast Red Pepper Platter

Serves 4

Prep: 15 mins

Cook: 25 mins

Easy to prepare perfect alfresco salad.    Warm new potatoes, roasted peppers and salmon, mixed with the punchy flavours of capers and anchovies, inspired by BBC Good Food.

We loved this, great flavours and a dish to enjoy on any occasion.



Ingredients:

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………………
  1.         Heat the oven to 220c/Fan 200c/Gas 7.

  2.         Rub the peppers with a little oil, the place skin side up, in a large roasting tin and roast for 20 minutes.

  3.         Add the salmon to the tin, skin side down.

  4.         Scatter over the pine nuts and return to the oven for ten minutes.

  5.         Meanwhile, boil the potatoes in their skins for 8-10 minutes until tender, then thickly slice or halve.
        
  6.         Mix the oil and vinegar in a large bowl and add the anchovies and capers.

  7.         When the peppers are cool enough to handle, strip off their skins and slice the flesh very thickly.

  8.         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.

  9.         Flake the salmon on top in chunky pieces and scatter with the pine nuts.Serve with crusty bread to mop up the juices.

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