Bell Pepper Salad with Norwegian Salmon

Tapas can be served in so many ways and not just on a slice of bread. This recipe shows a variety by using portion-sized bowls to serve.

Difficulty Easy
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Ingredients

Number of servings

Bell pepper salad

Dressing

Procedure

  • Preheat the oven to 200 °C.

  • Brush the salmon with oil and season with salt and pepper. 

  • Cut the salmon in even pieces.

  • Place on a baking tray with baking paper and bake in the oven for about 5 minutes.

Bell pepper salad

  • Cut bell pepper in half along and remove the seeds.

  • Brush with oil, place on a baking tray and bake under grill-mode in the oven until the skin gets black spots.

  • Put the bell peppers in aluminium foil and cool for a few minutes.

  • Remove the skin and cut bell peppers in strips.

  • Slice olives, cut tomatoes in half, remove the seeds and cut in strips.

  • Mix bell pepper, olives and tomatoes together.

Dressing

  • Finely chop garlic and mix with olive oil and lemon juice.

  • Taste with salt and mix the dressing with the bell pepper salad.

Spread bell pepper salad in small portion-sized bowls and place salmon on top. Garnish with fresh herbs if you have.