Crunchy Salmon with Stewed Red Peppers

This is my 99th post. Stay tuned for my 100th post as it will not only feature a recipe,

but also a giveaway!!!!

Ow and that post will probably be posted on Tuesday.....

I don't cook a lot of fish or meat. I don't mind eating vegetarian....
Meats I buy and cook are normally chicken and beef, but they have to be

boneless, skinless and without lots of fat.

I only buy salmon, tuna, vissticks and freshly backed kibbeling.

Again I don't like bones and prefere the fishes to be skinless....

Salmon was on sale at the supermarket this week, so I had to buy some.

This a recipe from one of my newest cookbooks: Feel-Good kookboek by Ainsley Harriott.

Ainsley Harriott is an English chef, here in Holland he is known because of Ready Steady Cook,

a cookery serie he presents. If you want to read more about him, go here.

Crunchy Salmon with Stewed Red Peppers
(4 persons)

4 red peppers, quartered and seeded
2 garlic cloves
6 tbsp olive oil
2 onions, mediumsized, sliced into rings
120 grams passata
2 anchovies in oil
2 tbsp basil, coarsely chopped
4 salmon filets, 150 grams with skin
salt and pepper

Cut the peppers into slices about 1 centimter wide. Crush the garlic cloves with a knife.
Heat 4 tablespoons of olive oil in a big pan. Add the red pepper, onion and garlic, add salt and pepper to taste, cook for about 10 minutes on low heat until the peppers start to soften.

Add the passata and anchovies to the pan. Cover the pan, lower the heat and let simmer for about 30 minutes until the peppers and onion are 'soft like butter'. Remove the garlic cloves, add the basil and taste to see if more salt or pepper is needed.

Score the salmon skin four or five times and sprinkle both sides with salt and pepper.
Heat the remaining two tablespoons of olive oil in a pan, add the salmon fillets, skin faced down and cook for about 3 minutes. Turn the fillets over and cook for another 2 minutes
until they are cooked.

Serve the salmon with the red peppers and some spinach.