Wednesday, 28th March 2012
Char Grilled Salmon with Roast Pepper Vinaigrette
This is a real twist on the way we normally serve salmon and makes a change.
- 4x 225g (8oz.) Salmon Fillets
- 1 tsp. Honey
- 3 tbs. Red Wine Vinegar
- 2 Scallions
- Pinch Chilli Powder
- 12 tbs. Olive Oil
- 1 Red Pepper
- 1 Yellow Pepper
First peel the peppers. If you have a gas cooker put each one on the gas directly on the flame and move it around until the skin is all blackened and charred. With an electric oven halve each pepper and put under a hot grill until the same effect is achieved. Now put the peppers into a sieve under running water and rub off all the blackened skin.This process sweetens the flavour of the peppers and gives them a delicious smoky flavour. Now chop the flesh of the peppers into small dice and put to one side.
Put the honey and vinegar into a small pot and bring to a gentle simmer. Trim the scallions and cut into small rounds. Put them in with the vinegar and simmer gently for 4 to 5 minutes. Let this cool and then whisk in the chilli powder, season with salt and pepper, whisk in the olive oil, and stir in the diced peppers.
Now put your char-grill pan on the heat (or an ordinary pan). Heat the pan until extremely hot. Paint the fillets with oil, season with salt and pepper and put on the pan with the flesh side down. After 5 mts the fillets should have nice charred stripes, now turn them about, still with the flesh side down, and char them again to make a crisscross pattern. After they are well charred at this side turn them over and cook them on the skin side. After 5 mts they should be cooked through but poke inside to check. To serve put a fillet down on each plate and dribble the sauce around.
Serve this with some plain boiled potatoes and a simple vegetable like carrots or a salad.
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