Baked salmon, roasted peppers, acid-free tomatoes and basil
12/10/2011
Serves 4
Ingredients
| 500 g | Boneless salmon fillets |
| 2 tbsp | Mirin |
| 1 tbsp | Rice bran oil |
| 1 to taste | Salt & freshly ground pepper |
| 2 | Lemons, (1 to juice and 1 to serve) |
| 3 | Yellow capsicum |
| 3 | Acid-free tomatoes |
| 1 to serve | Basil leaves |
Directions
- Preheat the oven to 200 degC. Place the salmon in a dish lined with baking paper. Pour over the mirin and oil. Season and squeeze over the lemon juice.
- Cook the salmon for 15 minutes then let rest.
- Over an open flame, roast the capsicums. Leave long enough for the skin to char before turning so all sides are blackened. Place into a paper bag or into a dish and cover with plastic wrap. Leave the capsicums to steam for at least 15 minutes before peeling. Open and remove the seeds then slice the flesh.
- Slice the tomatoes and arrange with pieces of salmon, slices of capsicum and plenty of basil leaves. Serve with wedges of lemon.
Wine Match
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