Organic salmon with red pepper and hazelnut salsa

Print Recipe

4 organic salmon fillets, weighing 200g each
2 tbsp olive oil
salt and pepper

Red pepper and hazelnut salsa:
2 red peppers
6 tbsp olive oil
15g hazelnuts
15g chives, chopped
1 garlic clove, crushed
juice and grated zest of 1 lemon
2 tbsp cider vinegar

You can prepare this simple dish in minutes if you make the salsa the day before and store it in the fridge; just remember to let it come back to room temperature before serving. Peeling the peppers is a chore you can choose to avoid if you are feeling lazy. The sauce will not be quite as smooth but it will still taste fantastic.

Serves 4

(p 139, The Ottolenghi cookbook)

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

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