Tomato pesto and pepper salmon
Serves 4-6 | total time
- 1 x 280g jar chargrilled peppers antipasto, drained (1 tbsp oil reserved) and sliced thinly
- 50g Kalamata olives, pitted and halved
- 2 garlic cloves, finely sliced
- 4 tbsp flat-leaf parsley, chopped
- 1 x 750g side of salmon (with skin)
- 100g sunsoaked tomatoes, roughly chopped, plus 2 tbsp of their oil
- 2 tbsp pine nuts, toasted and finely chopped
- 1 red chilli, seeds in, finely chopped
- 15g Parmesan, finely grated
Prepare the salmon parcel a few hours ahead and keep chilled.
- Prepare the barbecue to medium until the coals turn a pale grey colour (or preheat the oven to 200°C, fan 180°C, gas 6). Lay a large sheet of baking paper-lined foil on a large baking tray. Pile on the sliced roasted peppers, olives, garlic and half the parsley and mix together. Season and drizzle with 1 tablespoon of oil from the jar of peppers.
- Lay the salmon on top of the peppers. Mix the sunsoaked tomatoes and 2 tablespoons of their oil with the pine nuts and chilli; stir through the Parmesan and season to taste. Spread over the salmon. Seal the paper- lined foil around the salmon and carry to the barbecue on the tray. Put the parcel on the barbecue, directly on to the rack; cook with the lid on (or in the oven) for 25 minutes.
- Open the foil parcel and serve the salmon sprinkled with the remaining parsley.