red hot chili peppers

Name: red hot chili peppers
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 600 g Salmon fillet (without skin); 2 Organic lemons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 3-4 Stem(s) Thyme; 6 red bell peppers; 12 TSP green pesto (glass); baking paper; 7-10 Tbsp Baking dish

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

600 g Salmon fillet (without skin)
2 Organic lemons
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
3-4 Stem(s) Thyme
6 red bell peppers
12 TSP green pesto (glass)
baking paper
7-10 Tbsp Baking dish

Directions

1
Rinse salmon under cold running water, dab dry with kitchen paper and cut into 12 longish pieces. Wash the lemons and grate them dry. Cut 1 lemon into 12 thin slices. Peel the zest from the 2nd lemon with a zest ripper.
2
If you do not have one, cut the bowl into very fine slices with a kitchen knife. Then cut the slices again into approx. 2 mm thin strips. Halve the lemon and squeeze the juice.
3
Mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. Wash thyme, shake dry, remove or pluck off leaves, chop finely and stir into the lemon oil.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the bell peppers, halve them lengthwise and remove seeds. Place 1 salmon piece and 1 lemon wedge in 1 pepper half. Drizzle with lemon oil.
5
Place the pepper halves with the open side facing upwards in a large casserole dish lined with baking paper. Cook the pepper and salmon shuttle in a hot oven for 12-15 minutes. Remove. Put 1 tsp pesto on each salmon piece.