Name: Barbecued salmon with capsicum and olive salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: cooking-oil spray; 1.5 kilogram side of salmon (fillet); 2 teaspoon sea salt; 1/2 cup baby basil leaves, loosely packed; Capsicum and olive salsa; 1 large red capsicum, seeded, quartered; 125 gram cherry tomatoes, halved; 2 tablespoon baby capers, rinsed, drained; 1/4 cup green olives, quartered; 1/4 cup (160ml) extra virgin olive oil; salt and freshly ground black pepper

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.

Skip to Recipe

Serves 8

Prep

25M

Cook

15M

Total

40M

Ingredients

cooking-oil spray

1.5 kilogram side of salmon (fillet)

2 teaspoon sea salt

1/2 cup baby basil leaves, loosely packed

Capsicum and olive salsa

1 large red capsicum, seeded, quartered

125 gram cherry tomatoes, halved

2 tablespoon baby capers, rinsed, drained

1/4 cup green olives, quartered

1/4 cup (160ml) extra virgin olive oil

salt and freshly ground black pepper

Method

1.To make salsa: Grill capsicum, skin side up, until skin blisters and blackens. Place capsicum in a small bowl. Cover; stand 5 minutes. Peel skin from capsicum, cut into thick stripes, then into 1.5cm pieces. Combine capsicum, tomatoes, capers, oboes and oil in a medium bowl. Season with salt and pepper.

2.Place a double layer of foil about 1 metre long on bench, spray with cooking oil spray. Place a 45cm sheet of baking paper in centre of foil.

3.Pat salmon dry with absorbent paper. Remove any fine bones in centre of fillet with tweezers. Rub salt over skin. Place salmon, skin side down, on prepared paper. Wrap to enclose salmon.

4.Cook salmon, skin side down, on heated barbecue (or grill plate) over medium heat about 10 minutes, or until cooked as desired.

5.Just before serving, add basil leaves to the capsicum and olive salsa. Serve salsa over salmon.

Salmon is best left raw in the centre.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy