Salmon with Red Pepper and Hazelnut Salsa

Another winner from Ottolenghi! This salsa is amazing! I used jarred roasted red peppers and toasted hazelnuts to make it an even quicker meal.

2 roasted red bell peppers, chopped into 1/4 inch dice
2 TBSP olive oil
4 TBSP hazelnuts, toasted & chopped
4 TBSP chives, chopped
1 clove garlic, minced
Zest and juice of one lemon
2 TBSP apple cider vinegar
Salt and pepper
4 salmon fillets
Olive oil
Salt and pepper

Combine peppers, olive oil, hazelnuts, garlic, lemon, vinegar, chives and salt and pepper in a small bowl. Let set for at least 30 minutes.

Heat grill on high. Brush salmon on both sides and season with salt and pepper. Cook on high heat about 3 minutes per side.

Serve with salsa.

Serves 4.

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