Adapted from an Ottolenghi recipe
I cooked this for our first al fresco lunch of 2011, served it with salad, dressed in a hazelnut and red pepper vinaigrette, and a chilled white Corbière - wonderful!
4 salmon fillets
2 tbsp hazelnut oil
Sel de château and pepper
For the salsa
2 red peppers
6 tbsp Hazelnut Oil
15g chives, chopped
1 garlic clove, chopped
Juice and zest of 1 lemon
2 tbsp red pepper vinegar
First make the salsa.
Heat oven to 200 C/Gas 6.
Quarter the peppers and remove the seeds. Put them on a baking tray and drizzle over 2 tbsp hazelnut oil and a generous pinch or sel de chateau. Roast them for about 20 mins, until they are cooked through and slighly charred. Transfer to a bowl, cover and leave to cool. Keep any roasting juices.
While the peppers are cooking put the hazelnuts on a baking tray and roast for 10 mins, until lightly coloured. Remove and allow to cool. Then rub them in your hands to remove their skins. Chop roughly.
When the peppers are cool, peel them and cut into 5mm dice. Mix with the hazelnuts, the remaining hazelnut oil and the other salsa ingredients. Taste and season.
Put a ridged griddle pan on the highest possible heat and leave for a few minutes. It needs to be very hot.
Line an oven tray with greaseproof paper. Brush the salmon with the hazelnut oil and sprinkle with salt and pepper. Put them on the hot griddle skin side up, and cook for about 3 minutes. Using a fish slice carefully, but swiftly, remove the fish from the griddle and place them on the lined tray, skin-side down. Be careful not to scrape off the nice char marks when you handle the fish. Bake in the oven for 5-8 minutes, until the fish is just done and very light pink inside. Serve warm, with a generous spoonful of salsa on top.
If (like me) you don't have a griddle pan, put the salmon on the greaseproof covered tray and bake in the oven for 8 - 10 mins.