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| Grilled Red Peppers with Wild Salmon & Goat's Cheese |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
A recipe for easy to make, colourful and delicious appetizers that everyone
will like.
Serves 6 as a starter or 2 as a main
1 can
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(213 g/7.5 oz) Gold Seal® red or pink wild Alaska salmon |
| 3 |
ramiro peppers (or regular red peppers) |
| 1 Tbsp. |
chopped fresh parsley |
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finely grated zest and juice of ½ lemon |
| 3 Tbsp. |
olive oil |
| 2 Tbsp. |
capers, rinsed and drained |
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salt and freshly ground black pepper |
| 75 g |
goat's cheese, cut into chunks |
| 18 |
black olives |
| 6 |
cherry tomatoes, halved |
- Drain the salmon. Remove skin and bones, if desired and break into large
chunks.
- Preheat a hot grill. Carefully cut each pepper in half, lengthways. Arrange
them on the grill rack, cut side up, and grill for about 7 - 8 minutes.
- Meanwhile, make the dressing by mixing together the parsley, lemon zest,
lemon juice, olive oil and capers. Season with salt and black pepper.
- Lift the grill pan from the grill, and fill the peppers with the salmon chunks,
goat’s cheese, olives and cherry tomatoes. Return to the grill and cook
for another 2 - 3 minutes. Serve the peppers with the dressing spooned over.
| Nutritional Values |
Per serving:
Calories 213
Fat 15.5 g
Carbs 6.5 g
Protein 12 g
Fibre 1.3 g
Sat fat 4.6 g
Cholesterol 28 mg
Sodium 427 mg
Sugar 2.9 g
Calcium 191 mg
Source: www.calorieking.com
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