|1/2 tsp||Steenbergs organic chermoula (add more to taste, I used 1 tsp)|
|2||sticks celery, chopped|
|1||red pepper, sliced thinly|
|2||fl oz Extra Virgin Olive oil|
|4||fl oz Vermouth|
|Steenbergs organic Perfect Salt|
Heat overn to 180oC
1. Put salmon in a baking dish, with a little of the olive oil and sprinkle generously with Chermoula
2. Heat rest of olive oil and the butter in a heavy based frying pan. Add the celery, leeks and red pepper. Add the Vermouth and salt (to taste). Sweat the vegetables until translucent in colour, be careful not to brown them too much.
3. Add them to the salmon and bake for 10 minutes, or until salmon is cooked. This could also be done on the BBQ by wrapping the salmon in foil and adding the vegetables later!
Served with cooked rice or a crunchy salad.