Serves 6 as a starter 2 as a main
1 x 213 g can red or pink wild Alaska salmon
3 Ramiro peppers (or ordinary red peppers)
1 tablespoon chopped fresh parsley
finely grated zest and juice of 1/2 lemon
3 tablespoons olive oil
2 tablespoons capers, rinsed and drained
salt and freshly ground black pepper
75 g (3 oz) goat's cheese, cut into chunks
18 black olives
6 cherry tomatoes, halved
* Drain the salmon. Remove skin and bones, if desired and break into large chunks
* Preheat a hot grill. Carefully cut each pepper in half, lengthways. Arrange them on the grill rack, cut side up, and grill for about 7 - 8 minutes
* Meanwhile, make the dressing by mixing together the parsley, lemon zest, lemon juice, olive oil and capers. Season with salt and black pepper
* Lift the grill pan from the grill, and fill the peppers with the salmon chunks, goat's cheese, olives and cherry tomatoes. Return to the grill and cook for another 2 - 3 minutes. Serve the peppers with the dressing spooned over