Smoky salmon with roast capsicum and chorizo

title="Smoky salmon with roast capsicum and chorizo"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoky-salmon-with-roast-capsicum-and-chorizo.jpg" srcset="https://img.taste.com.au/knrstjCf/w720-h480-cfill-q80/taste/2016/11/smoky-salmon-with-roast-capsicum-and-chorizo-66195-1.jpeg 720w, https://img.taste.com.au/Vw_5efFp/w643-h428-cfill-q90/taste/2016/11/smoky-salmon-with-roast-capsicum-and-chorizo-66195-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoky salmon with roast capsicum and chorizo"
/>

(2) Rate it

• 0:20 Prep


• 0:30 Cook


• 
  6 Servings


• Capable cooks

Sweet and smoky flavours shine in this elegant yet simple seafood dish.

Featured in
Nutrition information, Gourmet Recipes

Ingredients

• 2 tablespoons chopped fresh lemon thyme


• 2 teaspoons sweet paprika


• 2 teaspoons smoked paprika


• 3 garlic cloves, crushed


• 60ml (1/4 cup) olive oil


• 6 skinless salmon fillets


• 125g chorizo, halved lengthways, thinly sliced diagonally


• 2 red capsicum, halved, seeded, thinly sliced lengthways


• 1 yellow capsicum, halved, seeded, thinly sliced lengthways


• 350g green round beans, steamed


• Bought aioli, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200C. Combine the thyme, sweet paprika, smoked paprika, garlic and oil in a small bowl. Place salmon on a plate. Rub 11/2 tablespoons oil mixture over salmon. Season.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the chorizo and combined capsicum on a large baking tray. Drizzle over the remaining oil mixture. Season. Toss gently to combine. Bake for 15-20 minutes or until capsicum and chorizo are tender and start to brown.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat a barbecue grill or chargrill on high. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Combine the beans and capsicum mixture in a large bowl. Divide the bean mixture among plates. Top with the salmon and a dollop of aioli.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2153 kj

  Energy




• 35g

  Fat Total




• 9g

  Saturated Fat




• 4g

  Fibre




• 46g

  Protein




• 121mg

  Cholesterol




• 326.86mg

  Sodium




• 3g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

For a flavour and budget twist, swap the salmon for skinless chicken thigh fillets and chargrill for 4-5 minutes each side or until cooked through.

• Author: Cynthia Black


• Image credit: Jeremy Simons


• Publication: Australian Good Taste

Source: taste.com.au