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Smoky salmon with roast capsicum and chorizo
Smoky salmon with roast capsicum and chorizo
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elegant seafood dish with sweet, smoky flavors.
Ingredients:
  • 40.00 ml chopped fresh lemon thyme
  • 5.00 gm sweet paprika
  • 5.00 gm smoked paprika
  • 3 garlic cloves, crushed
  • 60ml (1/4 cup) olive oil
  • 6 skinless salmon fillets
  • 125g chorizo, halved lengthways, thinly sliced diagonally
  • 2 red capsicum, halved, seeded, thinly sliced lengthways
  • 1 yellow capsicum, halved, seeded, thinly sliced lengthways
  • 350g green round beans, steamed
  • Bought aioli, to serve
Instructions:
  • Preheat the oven to 200C. Mix together thyme, sweet paprika, smoked paprika, garlic, and oil in a bowl. Place the salmon on a plate and coat it with 1 1/2 tablespoons of the oil mixture. Season the salmon.
  • Spread the chorizo and capsicum on a large baking tray. Drizzle with the remaining oil mixture, season, and gently toss to combine. Bake for 15-20 minutes until the capsicum and chorizo are tender and start to brown.
  • Preheat a barbecue grill or chargrill on high. Grill the salmon for 3-4 minutes on each side until perfectly cooked to your preference.
  • Mix the beans and capsicum in a large bowl. Serve the bean mixture on plates, then add the salmon and a dollop of aioli on top.

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