Roast Salmon

Method

 

METHOD

  1. Cut 4 salmon steaks
  2. Heat the oil and butter, colour monkfish and cook in the oven
  3. For peppers, heat oil, add anchovy fillets, capers, garlic, peppers, and olives and season, cook
  4. Mix vinegar and sugar together
  5. Add to peppers, thicken and put to one side
  6. Put all ingredients for salsa into processor and chop
  7. Add olive oil to make a paste
  8. Put salmon in bowl, serve a little salsa verde over and peppers around, serve

Ingredients

Prep time:

Cook time:

Serves: 4

  • 1 ½ lb salmon fillet, scaled, skin on

  • Oil

  • Butter

  • Salt & pepper

  • 4tbsp olive oil

  • 2 anchovy fillets tinned

  • 2tbsp capers

  • 2 garlic cloves, crushed

  • 10 stoned black olives sliced

  • 2 red peppers deseeded and sliced very thinly

  • ¼ pt white wine vinegar

  • 1tbsp sugar

  • Large bunch parsley, picked

  • 18 mint leaves

  • 6tbsp small capers

  • 6tbsp small gherkins, chopped

  • 6 anchovy fillets

  • 3 cloves crushed garlic

  • 3tbsp red wine vinegar

  • Olive oil