Smoky salmon with roast capsicum and chorizo

Cooking Fish Smoky salmon with roast capsicum and chorizo

Sweet and smoky flavours shine in this elegant yet simple seafood dish.

Lables: High protein Low carb Low sugar Lower gi Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C. Combine the thyme, sweet paprika, smoked paprika, garlic and oil in a small bowl. Place salmon on a plate. Rub 11/2 tablespoons oil mixture over salmon. Season.
  2. Place the chorizo and combined capsicum on a large baking tray. Drizzle over the remaining oil mixture. Season. Toss gently to combine. Bake for 15-20 minutes or until capsicum and chorizo are tender and start to brown.
  3. Preheat a barbecue grill or chargrill on high. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.
  4. Combine the beans and capsicum mixture in a large bowl. Divide the bean mixture among plates. Top with the salmon and a dollop of aioli.

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2 tbsp chopped fresh lemon thyme
2 tsp sweet paprika
2 tsp smoked paprika
3 garlic cloves, crushed
60ml olive oil
6 skinless salmon fillets
125g Primo Classic 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

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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