Roast pepper & salmon platter

Name: Roast pepper & salmon platter
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 5 larges red peppers, halved and seeded; 3 Tbsps extra-virgin olive oil, plus extra for the peppers; 4 fillets salmon fillets, skin on; 3 Tbsps pine nut; 500 grams pack small new potato; 1 Tbsp balsamic vinegar; 85 grams marinated anchovy; 2 Tbsps caper, rinsed; 20 grams pack basil, torn or shredded; 2 handfuls rocket

Roast pepper & salmon platter is a main course that serves 4. One serving contains 557 calories, 45g of protein, and 28g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. 23 people found this recipe to be tasty and satisfying. This recipe from BBC Good Food requires peppers, marinated anchovy, salmon, and pack basil. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Pine Nuts

Peppers

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve.

Ingredients you will need

Potato

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.

Ingredients you will need

Anchovies

Pine Nuts

Potato

Peppers

Vinegar

Capers

Arugula

Salmon

Basil

Juice

Cooking Oil

Equipment you will use

Bowl

Serve with crusty bread to mop up the juices.

Ingredients you will need

Crusty Bread

Equipment

Oven

Bowl

Ingredients

Servings:

5larges

red peppers, halved and seeded 3Tbsps

extra-virgin olive oil, plus extra for the peppers 4fillets

salmon fillets, skin on 3Tbsps

pine nut 500grams

pack small new potato 1Tbsp

balsamic vinegar 85grams

marinated anchovy 2Tbsps

caper, rinsed 20grams

pack basil, torn or shredded 2handfuls

rocket

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.