Baked salmon, roasted peppers, acid-free tomatoes and basil
|500 g||Boneless salmon fillets|
|1 tbsp||Rice bran oil|
|1 to taste||Salt & freshly ground pepper|
|2||Lemons, (1 to juice and 1 to serve)|
|1 to serve||Basil leaves|
- 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.
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