Heat oven to 220C/200C fan/gas 7.
Rub the peppers with a little olive oil, put
in a roasting tin and cook in the oven for
15 mins. Rub the salmon with a little oil,
add to the tin and roast for 8 mins more.
Lift out the peppers, pop into a bowl,
cover with cling film and set aside. Cool
the salmon, then chill until ready to serve.
When cool enough to handle, peel the
skin from the peppers, then slice the
flesh into strips. Mash the capers with
the oil and vinegar, garlic and seasoning.
Mix with the pepper strips, any pepper
juices and the shredded basil. Set aside.
Blanch the beans in boiling, salted
water for 2-3 mins until just tender.
Drain and rinse under cold water to
cool. Set aside until ready to serve.
To serve, flake the salmon into large
chunks. Halve, stone and roughly chop
the avocados, squeezing over a little
lemon juice to stop them browning. Layer
the fennel, rocket, basil leaves, avocado,
beans, salmon and peppers with their
dressing on a large platter. Gently toss,
then serve immediately with crusty bread.