Ottolenghi: The Cookbook
Organic Salmon with Red Pepper and Hazelnut Salsa
Page 139
Cuisine: Mediterranean | Course Type: Main Courses
View photos (3)Tags: salsa salmon grilled salmon with fish peppers fat fish hazelnuts nuts ingredients added supermarket fish keeper roast peppers
Recipe Reviews
friederike from Berlin,
Absolutely brilliant! The salmon was very juicy yet very crispy on top (don't put the salsa on the fish, put it next to it!), the salsa was delicious, fresh and garlicky with an extra crunch from the hazelnuts. And the salmon could easily hold up to these strong flavours!
Edited 18 September 2012:
We made it with wild salmon this time, though maybe not 100% PC, I prefer commercially bred salmon as it's fatter and therefore both full of flavour and less prone to dry out. Also try to use fresh peppers if you can, it really makes a difference.
Served with Couscous with Dried Apricots and Butternut Squash and Chargrilled Broccoli with Chilli and Garlic - while all dishes are very nice, the combination wasn't really a hit. The couscous was very much an autumn dish, the salmon felt more like a spring-dish, and the broccoli disappeared somewhere inbetween...
(edited 11th October 2013) (0) comment (1) useful
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