Crisp roasted salmon with sweet and sour peppers recipe
 1 tsp olive oil125g/4½oz salmon fillet, skin onsalt and freshly ground black pepper 1 tsp olive oil 125g/4½oz salmon fillet, skin on salt and freshly ground black pepper 1 tbsp olive oil1 red pepper, seeds removed, chopped 1 yellow pepper, seeds removed, chopped2 tbsp red wine vinegarpinch caster sugar 1 tbsp olive oil 1 red pepper, seeds removed, chopped 1 yellow pepper, seeds removed, chopped 2 tbsp red wine vinegar pinch caster sugar handful mixed salad leavesbalsamic vinegar, for drizzling handful mixed salad leaves balsamic vinegar, for drizzling Method Preheat the oven to 180C/350F/Gas 4.For the roasted salmon, rub the olive oil into the salmon and season well with salt and freshly ground black pepper. Heat an ovenproof frying pan over a high heat. Add the salmon, skin-side down first, and fry for 1-2 minutes, or until the skin is crisp. Turn the salmon over and fry for 30 seconds to one minute to sear the fish. Turn it over again so it is laying skin-side down and transfer the pan to the oven for 7-8 minutes to roast the salmon. For the sweet and sour peppers, heat the oil in a separate non-reactive frying pan over a medium heat. Add the pepper pieces and fry for 2-3 minutes, or until they start to soften. Add the red wine vinegar and sugar and continue to cook for 5-6 minutes, or until the peppers are soft and the vinegar has reduced.To serve, scatter the mixed leaves onto a serving plate, and place the crisp roasted salmon on top. Arrange the peppers around the edge of the plate. Drizzle the dish with balsamic vinegar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roasted salmon, rub the olive oil into the salmon and season well with salt and freshly ground black pepper. For the roasted salmon, rub the olive oil into the salmon and season well with salt and freshly ground black pepper. Heat an ovenproof frying pan over a high heat. Add the salmon, skin-side down first, and fry for 1-2 minutes, or until the skin is crisp. Turn the salmon over and fry for 30 seconds to one minute to sear the fish. Turn it over again so it is laying skin-side down and transfer the pan to the oven for 7-8 minutes to roast the salmon. Heat an ovenproof frying pan over a high heat. Add the salmon, skin-side down first, and fry for 1-2 minutes, or until the skin is crisp. Turn the salmon over and fry for 30 seconds to one minute to sear the fish. Turn it over again so it is laying skin-side down and transfer the pan to the oven for 7-8 minutes to roast the salmon. For the sweet and sour peppers, heat the oil in a separate non-reactive frying pan over a medium heat. Add the pepper pieces and fry for 2-3 minutes, or until they start to soften. For the sweet and sour peppers, heat the oil in a separate non-reactive frying pan over a medium heat. Add the pepper pieces and fry for 2-3 minutes, or until they start to soften. Add the red wine vinegar and sugar and continue to cook for 5-6 minutes, or until the peppers are soft and the vinegar has reduced. Add the red wine vinegar and sugar and continue to cook for 5-6 minutes, or until the peppers are soft and the vinegar has reduced. To serve, scatter the mixed leaves onto a serving plate, and place the crisp roasted salmon on top. Arrange the peppers around the edge of the plate. Drizzle the dish with balsamic vinegar. To serve, scatter the mixed leaves onto a serving plate, and place the crisp roasted salmon on top. Arrange the peppers around the edge of the plate. Drizzle the dish with balsamic vinegar.