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Home > Recipes > Stuffed Red Pepper with Oven-Roasted Salmon & Avacardo Salad

Stuffed Red Pepper with Oven-Roasted Salmon & Avacardo Salad

Ingredients

• For the stuffed red pepper
• 1 tsp olive oil
• ½ bunch spring onions, sliced
• salt and freshly ground black pepper, to taste
• 2 tbsp fresh breadcrumbs
• 1 tbsp Greek-style yoghurt
• ½ red pepper, de-seeded
• For the oven-roasted salmon
• 1 tsp olive oil
• ½ salmon fillet
• For the avocado salad
• 1 avocado, peeled and chopped
• 1 tsp cumin seeds, toasted
• ½ lime, juice only
• ½ tsp dried oregano
• salt and freshly ground black pepper, to taste

1. Preheat the oven to 200C/400F/Gas 6.
2. For the stuffed red pepper, heat the oil in a small frying pan, over a moderate heat.
3. Add the spring onions and season to taste. Pan-fry for 1-2 minutes, or until the spring onions have softened a little.
4. Remove from the pan, place into a bowl with the breadcrumbs and Greek-style yoghurt. Mix well, then place the mixture into the red pepper half.
5. Place onto a baking tray, then into the hot oven for 15 minutes.
6. For the oven-roasted salmon, heat the oil in a small ovenproof frying pan, then add the salmon skin-side down to pan-fry for one minute, before placing into the hot oven to finish cooking for 6-8 minutes, or to your liking.
7. For the avocado salad, place the peeled and chopped avocado into a bowl with the toasted cumin, lime juice, oregano and salt and pepper. Mix well, then pile into the centre of a serving plate.
8. Place the stuffed roasted red pepper on top of the avocado, then the roasted salmon on top of the pepper, to serve.