Crisp roasted salmon with sweet and sour peppers
Crisp-skinned, tender salmon fillets are complemented by a vibrant, tangy-sweet yellow pepper and chilli relish. The combination of rich fish, bright vinegar, and gentle chilli heat creates a refreshing and elegant dinner. Serve immediately over crisp salad leaves with a drizzle of balsamic vinegar.
Ingredients
- Olive Oil2 სუფრის-კოვზი
- Black Pepper1 ჩაის-კოვზი
- Red wine vinegar30 ml
- Balsamic vinegar5 ml
Instructions
6 steps- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
For the roasted salmon, rub the olive oil into the salmon and season well with salt and freshly ground black pepper.
- 3
Heat an ovenproof frying pan over a high heat. Add the salmon, skin-side down first, and fry for 1-2 minutes, or until the skin is crisp. Turn the salmon over and fry for 30 seconds to one minute to sear the fish. Turn it over again so it is laying skin-side down and transfer the pan to the oven for 7-8 minutes to roast the salmon.
- 4
For the sweet and sour peppers, heat the oil in a separate non-reactive frying pan over a medium heat. Add the pepper pieces and fry for 2-3 minutes, or until they start to soften.
- 5
Add the red wine vinegar and sugar and continue to cook for 5-6 minutes, or until the peppers are soft and the vinegar has reduced.
- 6
To serve, scatter the mixed leaves onto a serving plate, and place the crisp roasted salmon on top. Arrange the peppers around the edge of the plate. Drizzle the dish with balsamic vinegar.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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