John Myers
Grilled Pointed Peppers Stuffed with Salmon
The perfect grilled pointed peppers stuffed with salmon recipe with a picture and simple step-by-step instructions.
- 600 g Salmon fillet
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
- 4 Red pointed peppers
- 1 Organic lemon
- 1 pinch Sugar
- 8 Stems Thyme
- Halve the bell peppers lengthways, clean, wash and pat dry. Wash lemons thoroughly, rub dry. Use a zest peel to peel off the lemon. Halve the lemon, squeeze out the juice. Mix together lemon juice, salt and sugar. Beat in 2 tablespoons of olive oil. Wash the thyme, shake dry and, except for something to garnish, pluck the leaves from the stems.
- Wash the salmon, pat dry and cut into 8 slices (pieces). Put a slice in each half of the pepper and sprinkle evenly with thyme and lemon zest. Drizzle with lemon oil. Wrapped in aluminum foil, place on a grill and grill, covered, for 12-15 minutes. Garnish with thyme. Bread tastes good with it.
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