red hot chili peppers

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 6
  • 600 g Salmon fillet (without skin)
  • 2 Organic lemons
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS Olive oil
  • 3-4 Stem(s) Thyme
  • 6 red bell peppers
  • 12 TSP green pesto (glass)
  • baking paper
  • 7-10 Tbsp Baking dish

Directions

  1. 1

    Rinse salmon under cold running water, dab dry with kitchen paper and cut into 12 longish pieces. Wash the lemons and grate them dry. Cut 1 lemon into 12 thin slices. Peel the zest from the 2nd lemon with a zest ripper.

  2. 2

    If you do not have one, cut the bowl into very fine slices with a kitchen knife. Then cut the slices again into approx. 2 mm thin strips. Halve the lemon and squeeze the juice.

  3. 3

    Mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. Wash thyme, shake dry, remove or pluck off leaves, chop finely and stir into the lemon oil.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the bell peppers, halve them lengthwise and remove seeds. Place 1 salmon piece and 1 lemon wedge in 1 pepper half. Drizzle with lemon oil.

  5. 5

    Place the pepper halves with the open side facing upwards in a large casserole dish lined with baking paper. Cook the pepper and salmon shuttle in a hot oven for 12-15 minutes. Remove. Put 1 tsp pesto on each salmon piece.

Nutrition Facts

KCAL
290 kcal
CARBS
3 g
FATS
17 g
PROTEINS
21 g