2 large red sweet peppers
2 tablespoons of hazelnuts - I counted and it was about 16 nuts
2 tablespoons of white wine vinegar
The juice & zest of 1 lemon
A glug of olive oil
A small bunch of chives, finely snipped
A clove of garlic, crushed or finely grated
Salt & pepper
4 salmon fillets
- Roast the peppers (either on the direct flame of a gas hob or in the oven) until the skins are black and blistered. Cover with cling film or wrap in a plastic bag, leave to cool for 10 minutes, and then peel - discarding the seeds and stalk.
- If you're using whole, raw hazelnuts, then toast them in the oven (or in a dry frying pan on the stove) for a few minutes before rubbing off their skin. Chop them up finely.
- Zest and juice the lemon, mix in the white wine vinegar, garlic and chives. Add the flesh from the sweet pepper (roughly chopped) and the hazelnuts. Add a few tablespoons of olive oil and season with salt and pepper.
- Cook the salmon fillets in a little olive oil, and serve with a big spoonful of the salsa on the side.