Zingy Salmon

This evening I decided to make a zingy and fresh salsa to top some salmon fillets sitting in my refrigerator.  Served, of course, with a load of roasted vegetables.

You can chargrill your own bell peppers easily if you have a gas stove – simply turn on the gas and place the pepper directly on top of the flame, rotating it every minute or so until you get the desired effect. Alternatively, you can pop them in the oven for 20 minutes while preparing the rest of the ingredients.

Serves: 2


1/2 yellow bell pepper (chargrilled)

1/2 red bell pepper (chargrilled)

A handful of hazelnuts

1 lime

1 tablespoon of apple cider vinegar*

1 tablespoon fresh parsley

Olive Oil

Salt and pepper to taste

2  Salmon fillets

*if avoiding vinegars, you can substitute more lime (or lemon) juice to add to the tartness.


Preheat oven to 200ºC (180°C for fan oven)

Brush salmon fillets lightly with cooking oil (I use olive oil) and season with salt and pepper. Place into the centre of the oven for around 15 minutes (I like to turn if over halfway through but this isn’t really necessary)

Meanwhile, prepare the salsa: remove the seeds from the bell peppers and discard. Chop the flesh into small dice. Chop the hazelnuts and add to the peppers. Add the apple cider vinegar and juice of the lime. Chop the parsley finely and add to the salsa. Add around 1 tablespoon of olive oil and toss the ingredients together. Taste the salsa, add salt/pepper and more vinegar or lime as needed. If the taste is too tart, some ripe cherry tomatoes can be chopped and added to the salsa to sweeten it.

photo 1

Once the salmon is cooked, remove from the oven and served topped with the salsa.

photo 3


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