- 1 x 150g skinless centre cut supreme of wild Alaska Salmon
- 6 x red peppers
- 1 x jar of dill pickles
- 50ml x extra virgin olive oil
- 1 x tbsp tomato puree
- 1 x red onion
- 3 x spring onion
- salt and pepper
Grilled Wild Alaska Salmon with Pickled Peppers, Radish and Onions
Ingredients
Method
1) Pre-heat grill to a high setting. Place peppers on a suitable grill tray and grill until the skins blacken, keep turning until all skin is blackened then remove tray from heat and cling film tightly with several layers.
2) When cool, peel the black skin away and remove stalk, pith, and seeds, wipe clean with suitable kitchen paper, do not wash with water as this will remove the flavour.
3) Chop the flesh into a neat and fine dice, then use the dill pickle juice to cover, add the olive oil and season well. Set aside and reserve.
4) Dice the radish, red onion, and spring onions finely, mix together, season with salt and pepper, set aside and reserve.
5) Place salmon supreme on a layer of oiled tin foil on a grill tray, lightly oil and season with salt and pepper then place under a high set grill.
Grill for 5-6 minutes until surface of fish becomes golden and flesh is opaque 2/3-3/4’s of the way down, remove from the grill, cover loosely with a sheet of foil and set aside whilst plating.
6) Spoon a pool of the peppers into the centre of the plate, sprinkle the radish and onion mix over the top to cover then place the grilled salmon supreme on top.
7) Serve with sides of dressed salad leaves and/or boiled jersey new potatoes.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
