Salmon with Spiced Capsicum Sauce

This is something I put together from a few different recipes I have come across. That's what your own cooking is often about - taking the pieces you like from other ideas and putting them together into your own original creation.

This recipe will serve 4.

Ingredients

• Two Red Capsicums
• Roma Tomatoes (same weight as the capsicums)
• Olive oil
• Small pinch of ground cloves
• Small pinch of ground cumin
• Small pinch of ground turmeric
• 1 Small Chilli, deseeded and diced
• 1 Small Onion, diced
• 3 Cloves of garlic, diced
• 1 teaspoon of mustard
• 1 tablespoon of cider vinegar
• Salt and lemon juice to season.
• 4 pieces of salmon
• Fennel for serving

Process

1. Preheat oven to 200, oil and roast two red capsicums (should take about an hour)
2. Core, peel, deseed, and chop tomatoes
3. In a frypan add oil and sweat garlic, chilli, onion.
4. Add spices and cook briefly release their flavour.
5. Add tomato, combine and gently simmer for 20 mins. Then allow to cool.
6. When capsicums have completed roasting, deseed and peel.
7. Combine and process the capsicums with the tomato mixture in a food processor.
8. Force the mixture through a sieve
9. Add a teaspoon of mustard and a tablespoon of cider vinegar, stir through and heat ready for serving.
10. Season the sauce with a small amount of salt and lemon.
11. Shave fennel in ice water for garnish.
12. Pan-fry salmon.
13. Serve salmon accompanied of capsicum tomato sauce and topped with the shaved fennel.

Of Interest

• This recipe might seem a little complicated but the flavours are very simple. Make sure you have good tomatoes and capsicums - the flavour and sweetness pair very well with the salmon.
• When you shave your fennel use a mandoline to get really thin slices and slice into or transfer directly to a bowl of ice water. This seems to stop the fennel going brown and makes it fantastically crisp. The crisp texture and aniseed flavour of the fennel complements the salmon very well.
• You may have noticed that the picture above has one extra ingredient - these are fried risotto cakes. These can be created by preparing a lemon risotto the day before. Once it is cooled sufficiently the risotto can be moulded into medallions by using egg rings. The medallions should be placed in the fridge overnight to solidify. Before serving shallow fry the medallions on both sides, drain, and then use as the base for the salmon.