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Spicy Salmon with Sundried Tomatoes & Feta

Ingredients

Scale
  • 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

Find it online: https://melissamayo.com/recipe/spicy-salmon-with-sundried-tomatoes-feta/