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Grilled Salmon with Roasted Peppers and a Dill Cream Sauce

Recipe Information

Ingredients

• 2 salmon fillets
• 142ml carton double cream
• 100ml white wine or champagne
• ½ x 15g pack dill, finely chopped
• 2 medium red peppers, cut into quarters and deseeded
• 15ml spoon olive oil
• salt and freshly ground black pepper

Method

Preheat the grill to a high heat. Place the salmon fillets skin side down on the grill tray. Season with salt and pepper. Grill for 15-20 minutes until crispy and golden.

Meanwhile make the sauce. In a medium saucepan heat the cream and wine. Bring to the boil and simmer for about 5 minutes until the sauce is syrupy.

Season and keep to one side. Put the peppers, skin side up, on the grill tray and grill for 5 minutes until the skin is black. Allow to cool and peel to remove the black skin.

Slice the pieces into strips and place in a small bowl with the oil. Add seasoning to taste.

To serve, place the salmon on a plate, add the dill to the sauce and pour over. Then top with the peppers.

Serve with mini roast potatoes and a green vegetable.