Smoky salmon with roast capsicum and chorizo

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

Recipe «Smoky salmon with roast capsicum and chorizo» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.