- 5 large red pepper, halved and seeded
- 3 tbsp extra-virgin olive oil, plus extra for the peppers
- 4 salmon fillet, skin on
- 3 tbsp pine nut
- 500g pack small new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 85g marinated anchovy
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 2 tbsp caper, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 20g pack basil, torn or shredded
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.