Seared salmon with spiced red capsicum sauce

Name: Seared salmon with spiced red capsicum sauce
Cuisine: Australian
Ingredients: extra-virgin olive oil; ½ teaspoon sea salt; 4 X 125 g/4 oz red salmon fillets, with skin; 3 red capsicums/bell peppers; 40 ml/1¼ fl oz olive oil; ½ teaspoon freshly ground black pepper; 3 red capsicums/bell peppers; 2 small red birds-eye or serrano chillies, chopped; 2 small red birds-eye or serrano chillies, chopped; 1 large brown onion, diced; 3 cloves garlic, finely diced; 8 teaspoons Spiced Tomato Chilli Pickle; 100 ml/3½ fl oz pouring cream; sea salt, to taste; freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 X 125 g/4 oz red salmon fillets, with skin
extra-virgin olive oil
½

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

To make sauce, preheat oven to moderately hot (200°C/400°F). Rub capsicums with a little oil and roast on a baking tray for 30 minutes