#272 organic salmon with red pepper and hazelnut salsa

from the cookbook

i thought this would be a kid-friendly recipe to make while my nephew is here, but as we found out, some things “have too much flavor.” he ate the salmon but avoided the salsa like the plague. but if you ask this adult who likes flavor, this salsa dish was delicious and perfect on top of a piece of good salmon. it uses the same roasting and marinating pepper technique that is found all over ottolenghi’s cookbooks, but makes it into a salsa by chopping them and mixing with chives and hazelnuts. it’s sweet, tangy, savory and everything good, if you’re not 13.