For the pepper sauce:
o 250g red pepper strips
o 25g garlic, peeled and cut into thick slices
o 125g fresh tomatoes, each cut into 8 chunks
o 50g extra virgin olive oil
o 7g parsley, chopped
o 7g coriander, chopped
o 5g paprika
o 7g pul biber chillies
o 125g water
For the salmon:
o 640g salmon fillets, skin on
o pinch of salt
o olive oil
o 12 kalamata olives, 3 olives cut in half
1. First, prepare the pepper sauce. Pour olive oil into a deep baking tray and line on top peppers, garlic, tomato and herbs. Sprinkle with paprika, pul biber chillies and salt and mix gently. Bake for 30 minutes at 175 degrees or until the peppers are lightly coloured/roasted.
2. Scatter the chickpeas over the mix and with a spoon gently move around so the chickpeas touch the bottom of the tray. Pour water in one side of the tray, being careful not to pour over the peppers.
3. Next, prepare the salmon. Cut into thick strips at around 40g each, with a total of 160g of fish per person. Season with a little olive oil, paprika and salt.
4. Take a large frying pan and line with baking paper. Arrange on top some of the salmon pieces, making sure they are not overcrowded. This step can also be done straight in the pan. Cook at a moderate heat until the skin is crispy.
5. To serve, use 4 pieces of salmon per portion with 180g – 200g of the pepper sauce and 6 halves of the olives. Put back in the oven for 5 minutes to heat together. Serve with a fluffy pitta or sourdough bread to dip in the sauce.
Recipe courtesy of Limor Chen of Delamina
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