Sweet, pointed, red peppers… Although his name brings to mind Middle-Eastern dips and tagines, if we go by the number of recipes in which romano peppers are used, there’s no doubting this is Ottolenghi’s favourite vegetable.
Inspired by Ottolenghi: The Cookbook, this has to be Fidget’s favourite recipe…
Sweet peppers and salmon the Ottolenghi way
You will need 2 or 3 sweet, red, pointed peppers, salmon portions, 20/30g whole hazelnuts, 1 unwaxed lemon (zest and half the juice), 4 or 5 spring onions (sliced lengthwise), a few drops of balsamic vinegar, olive oil and some flat parsley.
Start by roasting the peppers in the oven: 30-40 minutes at 200/220 degrees, gas mark 6 or 7. When the skin is blistered and charred take them out and let them cool in a bowl, covered in cling film (this will make it easier to take the skin off later). While you are roasting the peppers, put the hazelnuts in a separate tray and give them 10 or so minutes in the oven, too, until the skin browns and comes off easily. Remove the skin, then crush the hazelnuts and set them aside.
Once cooled, peel the peppers (discard the skin) and break in strips of about 1cm wide. Mix the peppers with their cooking juices, the lemon juice and zest, some olive oil and balsamic vinegar. Set aside and get ready to cook the salmon.
In a frying pan with some olive oil fry the salmon portions until they are golden on the outside but do not overcook. When ready to plate, arrange the salmon with some peppers next to it, add a couple of spoons of the juices, sprinkle the peppers with the spring onions, the flat parsley and the hazelnuts.