Moroccan Stuffed Salmon Peppers
Ingredients
180g Tassal Tasmanian hot smoked salmon fillet,
skin removed
4 red or yellow capsicums
3 cups cous cous, prepared
2 Tbsp olive oil
1 lime, zested & juiced
1 lemon, zested & juiced
2 Tbsp spice mix
¼ cup slivered almonds
50g corn kernels
50g semi dried tomatoes, sliced
100g feta, cubed
Method
Pre-heat oven to 190°C. Flake hot smoked salmon into bite sized pieces. Cut capsicums in half and remove the seeds and pith. Heat the oil in a non stick frying pan and add the lime and lemon zest, Moroccan seasoning and almonds. Cook for 2 minutes, stirring constantly. Add the cous cous to the pan along with the corn kernels and heat through. Stir in the salmon, feta cubes, tomatoes and citrus juice. Spoon mixture into the capsicums, pressing firmly and piling slightly. Place capsicums onto a lined baking tray and bake in the pre-heated oven for 20 minutes. Serve hot with crisp garden salad and crusty bread.
