Grilled Salmon With Red Pepper, Olives And Capers

1. 1

   Preheat grill to high. Grill pepper, skin-side-up, for 10 mins, or until skin blisters and blackens. Turn grill down to medium.

2. 2

   Place pepper in a small bowl, cover and stand for 5 mins. Peel off skin and cut flesh into thick strips, then into 1/2 inch pieces.

3. 3

   Place pepper pieces in a medium bowl with tomatoes, capers, olives and oil, then season and toss to gently combine.

4. 4

   Place a double layer of foil about 2 feet long on a work surface and spray with oil or brush lightly with olive oil. Place an 18 inch sheet of baking paper in center of the foil.

5. 5

   Pat salmon dry with paper towels. Remove any fine bones in center of the fillet with tweezers. Rub salt over skin. Place salmon, skin-side-down, on baking paper-lined foil. Wrap to enclose salmon.

6. 6

   Cook, skin-side down, on the grill for 10 mins for medium-rare, or until cooked as desired.

7. 7

   Just before serving, add basil leaves to pepper and olive mixture and spoon over the salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.