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Ingredients
- 1 x Side of unsliced wild or possibly farmed smoked salmon
- 2 x Red peppers
- 1 x Green pepper
- 1 x Yellow pepper
- 1/4 x Red onion
- 75 ml Balsamic vinegar, (3fl ounce)
- 4 Tbsp. Extra virgin olive oil
- Â Â Oregano
- Â Â Dill
- Â Â Flat leaf parsley
- Â Â Coriander
- Â Â Seasoning
- 2 x Cloves garlic
Directions
- Halve the peppers and remove the seeds and stalks and place on an oven proof tray, drizzle with extra virgin olive oil and place in a warm oven till the skin is well coloured.
- Remove from the oven and place into a bowl and cover with cling film while warm.
- Chop the garlic into fine dice and mix with the extra virgin olive oil, vinegar and the minced mixed herbs. Season and leave to one side.
- When the peppers are cold, peel the skin off and cut the flesh into 2cm chunks and place in the marinade and leave for about 15 to 20 min.
- Take a thick cut piece of salmon, lightly drizzle with extra virgin olive oil, chargrill the salmon on one side for about 30 seconds. Place the roasted peppers on the plate and add in the salmon griddled side up.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 503g | |
| Calories 659 | |
| Calories from Fat 485 | 74% |
| Total Fat 54.84g | 69% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 783mg | 22% |
| Total Carbs 37.11g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 26.17g | 17% |
| Protein 4.09g | 7% |
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