720 g (25.39 oz) salmon
125 g (4.40 oz) sun dried tomatoes in oil
125 g (4.40 oz) pitted black olives
65 g (2.29 oz) small capers
4 anchovy fillets
1 small onion or shallot, thinly sliced
125 ml (½ cup) Peppadew® Goldew Peppers
50 g (4 tbsp) 2 handfuls flat leaf parsley
125 ml (½ cup) extra virgin olive oil
65 g (2.29 oz) grated Parmesan
60 ml (4 tbsp) decent balsamic vinegar
Zest of 2 lemons
Roughly chop sun-died tomatoes, olives, Peppadew® Goldew Peppers & anchovies and place together in a bowl with the capers, onions & lemon zest. Add the balsamic vinegar and a hefty drizzle of olive oil. Season with salt & pepper to taste.
Season the salmon with salt & pepper, brush with olive oil and sear in a hot pan or over hot coals. Add the grated Parmesan & flat leaf parsley to sun-dried tomato mixture. Mix in thoroughly & place on top of the salmon.