This grilled salmon is a foolproof recipe that always gets compliments when I entertain.
My friends call me up for days to rave about it and ask for the recipe. So I know you are going to blow your guests away with this fish.
The salmon is topped with Feta cheese, the marinade is inspired by my Italian and Greek adventures. The combination of olives, sun-dried tomatoes, and basil is nothing short of perfection.
And the sweet and vinegary peppadews add some acidity. If you are like me and you like your food a little spicier, you can use hot cherry peppers instead.
Don’t forget to share it with your friends and send me your feedback
xxx MM
Spicy Salmon with Sundried Tomatoes & Feta
Ingredients
- 4.5 lbs/2 Kg salmon – bones removed skin on
- 8.5 oz/240g bottle sundried tomatoes in oil
- 8 pepper dews/ hot cherry peppers
- ½ cup olive tapenade
- 1 bunch of basil (keep a few leaves for garnish)
- 3 TBS Worcestershire sauce
- Coarse salt and black pepper
- 1 cup crumbled feta
- 2 lemons
Instructions
Process the sundried tomatoes and oil (save a few to garnish the fish), peppadews, tapenade, basil, and Worcestershire sauce in a food processor or blender till it forms a thick paste. Set aside
Preheat oven to BROIL/GRILL
Line a baking sheet with foil (shiny side down) & spray with olive oil spray. Place 1/3 of the sauce on the foil under the fish. Place the salmon on top of the sauce, skin side down. Season the salmon with salt & pepper. Place remaining sauce on top of the fish.
Broil the fish on the middle rack of the oven until it is almost black and bubbling (approximately 8 minutes). Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn the oven down to 425 F/220C and continue baking for another 5-10 minutes.
Allow it to cool on a baking tray. Gently lift the foil off the baking tray & use foil to slide fish onto a serving platter.
Top with crumbled feta cheese, sundried tomatoes, and torn basil and serve alongside some lemon wedges. Serve at room temperature.
SERVES 6 AS MAIN / 10-14 AS APPETIZER
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