3 tbsp extra-virgin olive oil, plus extra for the peppers
4 salmon fillets, skin on
3 tbsp pine nuts
500g pack small new potatoes
1 tbsp balsamic vinegar
85g marinated anchovies
2 tbsp capers, rinsed
20g pack basil, torn or shredded
2 handfuls rocket
Capers add a real kick to this salad – the
secret to using them is to rinse them to get
rid of the vinegary flavour, then drain them
on kitchen paper before adding to the salad.
1 Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little oil, then place, skin side up, in a large roasting tin. Roast for 15 mins, then add the salmon to the tin, skin side down. Scatter over the pine nuts and return to the oven for 10 mins more.
Meanwhile, boil the potatoes in their skins for 8-10 mins until tender, then thickly slice or halve. Mix the oil and vinegar in a large bowl and add the anchovies and capers. When the peppers are cool enough to handle, strip off the skins and very thickly slice the flesh. Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile onto a large platter with the rocket. Flake the salmon on top in chunky pieces and scatter with the pine nuts. Serve with crusty bread to mop up the juices.