Salmon Salad with Vegetables and Anchovies

Ingredients

• 2 red bell pepper
• 600 g new potatoes
• 500 g salmon
• 6 EL olive oil
• Salt
• pepper (ground)
• 4 EL white balsamic vinegar
• 2 EL pine nuts
• 1 EL Capers
• 6 anchovies
• 4 stems basil
• olive oil (for the baking sheet)

Instructions

1. 1.

   Preheat oven to 220°C with upper and lower heat. Wash, halve, and clean bell peppers; place skin side up on an oiled baking tray. Bake in the oven for about 15 minutes until the skin blisters and darkens. Remove from oven, reduce temperature to 180°C, cover peppers with a damp kitchen towel, let cool, peel off the skin, and slice into strips.

2. 2.

   Wash potatoes thoroughly and steam them for about 30 minutes until cooked. Cool and cut into pieces.

3. 3.

   Wash salmon, pat dry, and cut into 8-12 equal-sized pieces. Place on parchment-lined baking tray, brush with 2 EL olive oil, season with salt and pepper, and bake in the oven for 8-10 minutes.

4. 4.

   Whisk remaining oil with balsamic vinegar and season with salt and pepper. Fold in pine nuts, capers, anchovies, bell pepper strips, and potatoes; adjust seasoning. Finally add torn basil leaves.

5. 5.

   Remove salmon pieces from the oven, place on a plate or platter, and arrange the vegetable salad over them.