If you are looking for a recipe that you can enjoy both hot and cold, you have found it! This salad recipe from roasted peppers with grilled salmon fits perfectly on both your summer and winter tables. And it is so easy to prepare it, that you will use it often.
This time we prepare the hot version of the same, that little or no difference has with the cold. The key to this recipe is to cook the peppers with a few cloves of garlic over low heat, as if it were a jam. Cooked in this way, they become a great accompaniment to meat and fish, try them!
To make the peppers the protagonists of the dish, I decided to incorporate the grilled salmon. If you want to give it a more special touch, I invite you to cook it with soy sauce and honey, as we have done before. You will achieve a salmon with a sweet crust. It does'nt sound good?
The recipe
- Extra virgin olive oil
- 1 jar of roasted peppers in strips
- 3 sliced garlic cloves
- Sal Island
- Sugar
- 2 salmon fillets
- Pepper
- We put a generous layer of oil in a pan in which the peppers fit without overlapping too much. Heat and add the sliced garlic cloves.
- We sauté the garlic until it takes a light golden color and then we add the peppers whose liquid we reserve. Sauté them for five minutes over medium-low heat.
- After we add a little of salt and another pinch of sugar. A teaspoon of sugar more or less. Cook another five minutes and then add the reserved liquid to cook the whole for another 8 minutes.
- Meanwhile, we cut the salmon into pieces of bite and we cook it, with a little pepper, on the grill.
- Place the salad of roasted peppers, slightly drained, in the bottom of a platter and on top of these the pieces of salmon.