4 serves of salmon fillet
Sea salt
Cracked pepper
25g melted butter
Olive oil.
Remove any pin bones from the fillet with a pair of tweezers.
Grease the base of a baking tray with oil and lay fillets skin side down. Bat the top of each fillet with a little melted butter and season with salt and pepper. Bake in an oven preheated to 200C for 10-15 minutes. Stand for 5 minutes before serving.
Sauce
2 red capsicum
Olive oil
2 cloves garlic boiled until soft
1 tsp fresh grated ginger
Salt and pepper to season.
Place the capsicums under a hot grill, turning occasionally until the skin blackens and blisters all over. Place in a sealed plastic bag and allow to sweat for a couple of minutes. Run under a cold tap and peel off the blackened skin. Scrap away any seeds and place the flesh in a blender.
Process to a paste and then gradually drizzle in olive oil until a liquid consistency is achieved. Add finely chopped garlic, ginger and a seasoning of salt and pepper to taste.
