This is a delicious and healthy dinner option that will delight the whole family. Serve with steamed rice, pasta, potatoes, or green salad.
2 pounds salmon (5-6 slices)
25-40 ml (2-3 tbsp) olive oil
Pinch of chili powder (optional)
10 ml (2 tbsp) sesame seeds
40 ml (3 tbsp) lemon juice
Salt and freshly ground pepper, to taste
25 ml (2 tbsp) fresh parsley, finely chopped
2-3 red bell peppers
Mini sweet pepper (yellow, orange or green)
40 ml (3 tbsp) butter
100 ml (1/3 to 1/2 cup) strained tomatoes
Pinch of sugar
Salt and freshly ground pepper to taste
Pre-heat oven to 180º C (350º F).
Place 2 or 3 red bell peppers on a parchment-lined baking tray. Put the tray in the oven and bake peppers for about 20-30 minutes. From time to time rotate the peppers so that they roast on the sides as well.
Once the peppers are roasted, put them in a bowl, sprinkle with salt, and cover the bowl with a lid. Set aside for 10-15 minutes to cool so that the peel will come off easily. Remove the core and the seeds and thinly slice the peppers.
Cut half of a boneless and skinless salmon into suitable-sized slices. Season the slices with ground pepper, chili, and sesame seeds, and place in a baking dish. Pour lemon juice and olive oil over the salmon. Cover the dish with aluminum foil and bake for 20 minutes, or until just cooked through. Remove from the oven and set aside, leaving the dish covered.
For the sauce, cut the mini yellow bell pepper in thin rounds and fry in butter on medium heat for one minute. Add the sliced roasted peppers and strained tomatoes, and simmer for about 10 minutes. Add salt, pepper, and sugar to taste, and mix well. Remove the sauce from the heat.
Top the baked salmon with chopped parsley and pour the sauce over.