PAPRIKA SALMON
This is a smart way of cooking salmon for a special lunch, spiking it with paprika oil and serving it simply, with roasted red peppers, capers and salad leaves.
Provided by English_Rose
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
- Place a good solid baking sheet into the oven to heat up for about three minutes.
- In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
- Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
- When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
- For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
- To serve, place the sald onto serving plates and top with the salmon, skin-side up.
- Arrange the pepper strips and capers on top of the salmon.
Nutrition Facts : Calories 704.7, Fat 30.3, SaturatedFat 4.6, Cholesterol 248, Sodium 402.9, Carbohydrate 7.1, Fiber 2.3, Sugar 4.2, Protein 96.7
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