Organic salmon with red pepper and hazelnut salsa from Ottolenghi - The Cookbook (page 139) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • joneshayley on September 25, 2019

    This is a wonderful combination- the salads really cuts through the oily salmon, and complements the flavour. Served with salad and roast potatoes for a delicious main meal.

  • Zosia on July 27, 2018

    This was a great variation on a salsa. It was sweet and tangy and cut the richness of the salmon. I would increase the hazelnuts next time.

  • dinnermints on June 11, 2015

    This was pretty good - didn't knock my socks off. I'd add a few more hazelnuts if I made it again.

  • mondraussie on December 09, 2014

    The recipe doesn't sound that exciting, but the results are fantastic... Great combination of flavours and textures. Serve with the fennel and pomegranate salad from the same book.

  • Fiona on March 11, 2014

    A really simple but delicious dish. The flavours of the salsa go so well with the salmon. Served it with lentils and a green salad.

  • monica107 on January 25, 2014

    We cooked the salmon opposite from the instructions - cooked in the pan skin side down for a crispy skin. The salsa is one of the best I've ever had.

  • TrishaCP on July 01, 2013

    Had this with simply roasted kabocha squash and it was great. I really like the idea of the roasted red pepper standing in for the typical tomato in this dish.

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