Name: Roasted salmon, pepper & broad bean salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 3 red peppers halved and deseeded; 4 tbsp olive oil plus extra for roasting; 4 skinless, boneless salmon fillets; 3 tbsp capers rinsed; 2 tsp balsamic vinegar; 1 garlic clove crushed; small bunch basil finely shredded, plus a few whole leaves; 100g broad beans double podded; 2 avocados; squeeze lemon juice; 1 fennel bulb very thinly sliced; 100g bag rocket

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Roasted salmon, pepper & broad bean salad

Roasted salmon, pepper & broad bean salad

Sara Buenfeld

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Serves 6

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive

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Ingredients

Nutrition

Units:

MetricUS

3 red peppers

halved and deseeded
4 tbsp olive oil

plus extra for roasting
4 skinless, boneless salmon fillets
3 tbsp capers

rinsed
2 tsp balsamic vinegar
1 garlic clove

crushed
small bunch basil

finely shredded, plus a few whole leaves
100g broad beans

double podded
2 avocados
squeeze lemon juice
1 fennel bulb

very thinly sliced
100g bag rocket

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Nutrition: per serving

kcal379
fat29g
saturates4g
carbs8g
sugars6g
fibre5g
protein22g
salt0.51g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
step 2

When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
step 3

Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
step 4

To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.

Recipe from Good Food magazine, September 2010

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A star rating of 5 out of 5.4 ratings

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