Grilled salmon and paprika salsa

Name: grilled salmon and paprika salsa
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 2 Red pepper; 1 yellow bell pepper; tray basil à 15 g; 1 Red pepper; 1 Red onion; 6 el traditional olive oil; 1 lemon cleaned up; 1 toe garlic; 4 frozen salmon fillet thawed; 300 g shell paste

Pasta shells with salmon fillet of the barbeque and vegetable sauce

Ingredients

Directions

Light the barbecue.
Put the peppers on when the coals smolder and let them blacken in about 30 minutes. Times regularly.
Cut the leaves of the basil into strips.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.
Cut the red onion. Mix the basil, red pepper, onion and oil.
Grate the zest of the lemon and squeeze the fruit. Season the salsa with lemon zest and salt and pepper.
Press the garlic. Mix the oil with the garlic and season with pepper. Brush the salmon fillets thinly.
Take the peppers from the barbecue and put them in a plastic bag. Close the bag and let the peppers rest for 20 minutes.
Remove the skin and seeds and cut the peppers into pieces. Add to the salsa.
Cook the pasta al dente according to the instructions on the package.
Drain and mix with the lemon juice and oil. Season with salt and pepper.
Meanwhile, put the salmon fillets on the barbecue and grill them in 3-4 min. Rosé. Turn halfway.
Divide the pasta over 4 plates and serve with the salmon and salsa.