Instructions: Halve the peppers and remove the seeds and stalks and place on an oven proof tray, drizzle with olive oil and place in a hot oven until the skin is well coloured.

Remove from the oven and place into a bowl and cover with cling film while hot.

Chop the garlic into fine dice and mix with the olive oil, vinegar and the chopped mixed herbs. Season and leave to one side.

When the peppers are cool, peel the skin off and cut the flesh into 2cm chunks and place in the marinade and leave for about 15 to 20 minutes.

Take a thick cut piece of salmon, lightly drizzle with olive oil, chargrill the salmon on one side for about 30 seconds. Place the roasted peppers on the plate and add the salmon griddled side up.

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