Meats I buy and cook are normally chicken and beef, but they have to be
Crunchy Salmon with Stewed Red Peppers
4 red peppers, quartered and seeded
2 garlic cloves
6 tbsp olive oil
2 onions, mediumsized, sliced into rings
120 grams passata
2 anchovies in oil
2 tbsp basil, coarsely chopped
4 salmon filets, 150 grams with skin
salt and pepper
Cut the peppers into slices about 1 centimter wide. Crush the garlic cloves with a knife.
Heat 4 tablespoons of olive oil in a big pan. Add the red pepper, onion and garlic, add salt and pepper to taste, cook for about 10 minutes on low heat until the peppers start to soften.
Add the passata and anchovies to the pan. Cover the pan, lower the heat and let simmer for about 30 minutes until the peppers and onion are ‘soft like butter’. Remove the garlic cloves, add the basil and taste to see if more salt or pepper is needed.
Score the salmon skin four or five times and sprinkle both sides with salt and pepper.
Heat the remaining two tablespoons of olive oil in a pan, add the salmon fillets, skin faced down and cook for about 3 minutes. Turn the fillets over and cook for another 2 minutes
until they are cooked.
Serve the salmon with the red peppers and some spinach.