Grilled Salmon with Roasted Red Pepper and Hazelnut Salsa

I am a huge salmon lover. I eat this delicious pink fish at least twice per week.  Salmon is such a versatile fish that can be made in many different ways...smoked, broiled, poached, baked, fried...the list goes on.  In addition, salmon is a super food, rich in omega 3 fatty acid and protein.

I came across Ottolenghi's Salmon with Red Pepper Salsa this summer. Boy was I happy, I've since made the beautiful red & smoky salsa a handful more times.  It is quick, healthy, and goes with just about anything. (I have even served the salsa over crusty brown bread with smoked salmon & avocado).  Enjoy!

Makes:  4 Servings

Ingredients

2 large red peppers with seeds removed
2 tablespoon of chopped, roasted hazelnuts
Small bunch of chives, finely chopped
1 garlic clove
Juice and zest of one lemon
2 tablespoon of white wine vinegar
4 salmon fillets
Olive oil
Salt and pepper

You can make salsa the day before (which I suggest to let the flavours infuse together).  

Directions

1.  Turn the gas stove to medium-high or high heat.  Place the large seeded red peppers over  the burner on your stove. Using tongs, rotate your peppers on the burner until most of the peppers' skin blacken.  (don't worry, the actual flesh will be nice and red with a lovely smoky flavour).  If you do not have a gas stove, the broiler function of your oven can also be used. Be sure to turn over your peppers occasionally to ensure the whole pepper gets fully blackened.
2.  Once both peppers are blackened, place the peppers in a glass or stainless steel bowl. Cover with plastic wrap and let sit for 10 minutes.
3.  Meanwhile, chop your garlic and chives.. as well as zest and juice your lemon.
4.  Once the peppers have cooled, rub the blackened skin off under cold running water.  Then pat the peppers dry with a paper towel and finely chop.
5.  If you have not purchased roasted and chopped hazelnuts, you can roast whole hazelnuts (roughly 15 nuts) on a large dry skillet.   When cool, rub the nuts' skin with your hands and crush with a mortar.
6.  Place the chopped peppers, along with chives, lemon juice,lemon zest, garlic, and hazelnuts in a bowl. Mix thoroughly then add olive oil (I would use your own discretion on how much, but I try to pour no more than a 3 tablespoons full) as well as salt and pepper to taste.
7.  Leave bowl to sit then grill your salmon (or bake if you prefer) with a small drizzle of olive oil and salt and pepper.
8.  Serve the salmon fillets on a large platter and spoon salsa over the salmon.

Enjoy with steamed asparagus or a nice green salad and basmati rice.