It’s been a while since my last post…but here is one recipe that got me going again and wanting to share with you all.
I had the inspiration as I had a glut of peppers left over from a catering job I did at the week-end and salmon fillets bought for our supper.
It was all done in the pan shown below (bought this from Ikea, and it’s one of my most useful cooking implements beside my woks). It’s oven-proof, and can go straight to the table for a casual supper. Just mind the handles which get hot in the oven.
Twice cooked mix peppers with salmon fillet
1/2 cup of olive oil or rapeseed oil
1/2 teaspoon cumin seeds, dry roasted for a couple of minutes
2 large red onions, sliced
3 large garlic cloves, chopped or grated
4 thyme sprigs, the leaves only
2 red and 2 yellow peppers, cut into approx 2cm strips
1 teaspoon mild cayenne pepper
4 large ripe tomatoes, cut into chunk
Black olives (use soft ones)
A tablespoon of caper berries **
4 salmon fillets
Salt and pepper
A tablespoon chopped dill
2 tablespoons extra virgin olive oil
Heat up the pan, and once hot, add in the olive oil. Sweat the onion very gently, for approx 5 minutes. Add the garlic, thyme and cumin seeds mix for a few seconds. Add in the peppers. Cook, again very gently for approx 10 minutes, or until the peppers are soft but have not collapsed. Add in the cayenne and tomatoes. Cook for another 5 minutes before adding in the olives and berries, salt and pepper. Don’t let the tomatoes go mushy, just soft and still holding their shape.
This can be done well in advance. In fact resting it for a few hours will help the flavours to mingle.
Put the salmon on top of the vegetables. Sprinkle some salt and pepper on the salmon and squeeze lime juice all over the fillets before popping the pan under the grill.
Check after 3 minutes. Put back under the grill for another minute if the fish still looks a bit raw in the middle (the fattest part).
Leave it to rest for a minute then scatter chopped dill and parsley and drizzle some extra virgin olive oil over the top before serving
Serve with fresh sourdough or ciabatta bread.
**Capers are the flower buds and caper berries are the fruit.