Salmon Stuffed Peppers With Salsa Verde - cooking recipe

Ingredients

1 cup loosely packed parsley leaves
2 tbsp capers, drained
1 None anchovy fillet in oil, drained
1 None garlic clove, coarsely chopped
9 tbsp olive oil
1-2 tsp white wine vinegar
2 tbsp lemon juice
1 tsp granulated sugar
1 tbsp thyme leaves
1 1/3 lbs skinned salmon fillet, cut into 8 strips
4 None red poblano peppers, halved and seeded
None None Grated lemon peel and lemon wedges, to garnish

Preparation

For the salsa verde, place the parsley, capers, anchovy fillet and garlic in a small food processor and blend to a paste. Add 7 tbsp of the oil and enough of the vinegar to give the sauce a little tang. Transfer to a small serving dish.
Combine the remaining 2 tbsp oil with the lemon juice, sugar, thyme and a little salt and pepper.
Place the salmon pieces in the pepper halves and arrange on a large baking sheet. Brush with the lemon oil. Broil for about 20 mins or until the salmon is cooked through.
Transfer to serving plates and sprinkle with lemon peel. Spoon over the salsa verde and serve with lemon wedges.