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Salmon and red pepper tartine

Photo: Marina Oliphant

Time
20-40 minutes
Difficulty
Medium
Serves
4
Special options

A bright and breezy lunch or light meal that uses a lighter version of the much-loved Lebanese garlic sauce, pepped up with dried mint and capers.

Ingredients

  • 2 red capsicums
  • 2 yellow capsicums
  • 4 tbsp olive oil
  • 2 x 200g salmon or ocean trout fillets, trimmed
  • 1 tsp garlic, finely grated or crushed, or more to taste
  • 1 tsp dried mint
  • Sea salt and pepper
  • 2 tbsp fresh mint, finely chopped, plus 2 tbsp mint leaves for serving
  • 1 tbsp salted capers, rinsed
  • 4 thick slices sourdough bread
  • 1 lemon, cut into wedges

Method

Heat oven to 180C. Coat capsicums in one tablespoon olive oil, place on a baking tray and bake for 10 minutes. Add salmon to the tray and bake for a further 10 minutes. Remove salmon and keep in a warm place. Remove capsicums and place in a plastic bag to help soften the skin. When cool enough to handle, peel off the skin, discard the core and seeds and tear into thick strips.

To make the dressing, beat garlic, dried mint, sea salt and pepper into the remaining olive oil, until lightly thickened. Stir in chopped mint and capers.

Grill the bread and brush with a little of the dressing. Top with red and yellow capsicums. Break up salmon into shards with your fingers and plonk on top. Spoon dressing over the top, scatter with mint leaves and serve with lemon.

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