Roast pepper & salmon platter

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. 1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
2. Meanwhile, boil the potatoes in their skins for 8-10 mins 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 the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto 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.

Sara says...

Capers add a real kick to this salad - the secret to using them is to rinse them to get rid of the vinegary flavour, then drain them on kitchen paper before adding to the salad.

Per serving

575 kcalories, protein 37g, carbohydrate 35g, fat 33 g, saturated fat 5g, fibre 5g, salt 2.7 g

Latest comments and suggestions

• julieann

  04 May 2008

  julieann commented on this recipe

  I have made this dish many times. The flavours go so well together. I love the roasted peppers with the salmon. Very delicious.

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• Sue Spink

  15 June 2008

  Sue Spink rated and commented on this recipe

  

  Very colourful and absolutely delicious. I added prawns and blanched green beans.

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• Josephine

  23 January 2009

  Josephine commented on this recipe

  I have made these on a number of occasions now and one time doubling up the quantities to feed 10 people for an al fresco lunch and it was perfect. Easy to do and tastes gorgeous.

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• dawn

  13 May 2009

  dawn rated and commented on this recipe

  

  Absolutely delicious! Equally good for a family meal or entertaining - looks and tastes stunning - I just leave out the anchovies.

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Ingredients

• 5 large red peppers , halved and seeded
• 3 tbsp extra-virgin olive oil , plus extra for the peppers
• 4 salmon fillets , skin on
• 3 tbsp pine nuts
• 500g pack small new potatoes
• 1 tbsp balsamic vinegar
• 85g marinated anchovies
• 2 tbsp capers , rinsed
• 20g pack basil , torn or shredded
• 2 handfuls rocket

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 5 large red peppers , halved and seeded
• 3 tbsp extra-virgin olive oil , plus extra for the peppers
• 4 salmon fillets , skin on
• 3 tbsp pine nuts
• 500g pack small new potatoes
• 1 tbsp balsamic vinegar
• 85g marinated anchovies
• 2 tbsp capers , rinsed
• 20g pack basil , torn or shredded
• 2 handfuls rocket

Per serving

575 kcalories, protein 37g, carbohydrate 35g, fat 33 g, saturated fat 5g, fibre 5g, salt 2.7 g

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