This recipe is also derived from the Ottolenghi cookbook, I have replaced hazelnut with walnut, oven-bake salmon with just pan frying it, and lime instead of lemon. We did not have lemon at the time of cooking thus replaced it with lime and we think we would like lime better than lemon. The fragrance of the lemon might over power the other ingredient in the salsa.
I love to eat salmon sashimi, often we buy some fresh salmon and make our own sushi. I don’t quite understand why they are sold expensively in the Japanese restaurant. 5 euro fresh salmon fillet gives me no less than 30 pieces of salmon sashimi while at the cheaper restaurant, they charge Euro4 for 6 pieces on a plate, or the more expensive one at 16 euro!
Cooked salmon has a smell that I don’t like. However, this red pepper and walnut salsa managed to distract me from the fishy cooked salmon and pretty much refresh the dish.
Ingredients (serves 2):
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper
- 1 whole red pepper – quartered, rub them with 1 tablespoon olive oil and a good pinch of salt, roast in the oven at 200 degree for 20 minutes or till the skin is lightly charred. When cool down, cut into 5mm x 5mm cubes, keep the roasting juice.
- 8 gram walnuts (about a small handful) – roast in oven for 10 minutes, roughly crushed.
- 1 tablespoon olive oil
- 8 gram chives – finely chopped
- 1/2 clove of garlic – finely chopped
- Zest and juice of 1 lime (original recipe calls for zest and juice of half a lemon)
- 1/2 tablespoon of cider vinegar – or up to 1 tablespoon if you like, add a little at a time and taste
- Left over juice from the roast red pepper
Starts with the salsa, mix all ingredient together, I mixed them in my red pepper roasting glass bowl to get more juice out of the red pepper roast. Set aside for use later.
Sprinkle some salt and pepper on the salmons. Heat up a frying pan with 1 tablespoon of olive oil (you might want to use more oil depending on the pan you use). If you are using a grill pan, rub the oil on the salmons. When the pan is hot (or very hot on grill pan), put the salmons into the pan, skin side down. Depending on the thickness of your salmons, fry the skin side for about 3-4 minutes, you see from the side that the colour changes, flip the salmons when they are cooked half the thickness. Fry the other side for about 2 minutes.
Remove the salmons from the pan to your serving plates, top with the salsa. Enjoy your meal!