Barbecued Salmon with Capsicum and Olive Salsa
This beautiful seafood dish is perfect for entertaining guests. Moist, flaky salmon is beautiful topped with a fragrant olive, capsicum and basil salsa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 large red capsicum (bell pepper), seeded, quartered
- 125 grams (4 ounces) cherry tomatoes, halved (or quartered if large)
- 2 tablespoons baby capers
- 1/4 cup (60g) pitted green olives, quartered
- 1/4 cup (60ml) extra virgin olive oil
- cooking-oil spray or olive oil
- 1 1/2 kilograms (3-pound) side of salmon (fillet)
- 2 teaspoons sea salt
- 1/2 cup loosely packed fresh baby basil leaves
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