Grilled Red Peppers with Wild Salmon & Goat's Cheese      

1 can (213 g/7.5 oz) Gold Seal® red or pink wild Alaska salmon
3 ramiro peppers (or regular red peppers)
1 Tbsp. chopped fresh parsley
finely grated zest and juice of ½ lemon
3 Tbsp. olive oil
2 Tbsp. capers, rinsed and drained
salt and freshly ground black pepper
75 g goat's cheese, cut into chunks
18 black olives
6 cherry tomatoes, halved

Drain the salmon. Remove skin and bones, if desired and break into large chunks.
Preheat a hot grill. Carefully cut each pepper in half, lengthways. Arrange them on the grill rack, cut side up, and grill for about 7 - 8 minutes.
Meanwhile, make the dressing by mixing together the parsley, lemon zest, lemon juice, olive oil and capers. Season with salt and black pepper.
Lift the grill pan from the grill, and fill the peppers with the salmon chunks, goat’s cheese, olives and cherry tomatoes. Return to the grill and cook for another 2 - 3 minutes. Serve the peppers with the dressing spooned over.
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