Ingredients
Method
1.Preheat grill (broiler) to high and a barbecue (or grill plate) to medium.
2.Place capsicum under grill, skin-side-up, 10 minutes or until skin blisters and blackens. Place capsicum in a small bowl, cover; stand 5 minutes. Peel skin from capsicum; cut flesh into thick strips, then into 1.5cm (¾-inch) pieces.
3.Place capsicum pieces in a medium bowl with tomatoes, capers, olives and oil, then season; toss to gently combine.
4.Place a double layer of foil about 1 metre (3 feet) long on a work surface; spray with cooking-oil or brush lightly with olive oil. Place a 45cm (18-inch) sheet of baking paper in centre of foil.
5.Pat salmon dry with paper towel. Remove any fine bones in centre of fillet with tweezers. Rub salt over skin. Place salmon, skin-side-down, on baking-paperlined foil. Wrap to enclose salmon.
6.Cook wrapped salmon, skin-side-down, on heated barbecue 10 minutes, for medium-rare or until cooked as desired.
7.Just before serving, add basil leaves to capsicum and olive salsa. Serve salmon topped with salsa.
You will need extra-wide foil for this recipe. The fish can be prepared and wrapped up to 1 hour ahead. The salsa can be made 2 hours ahead; add the basil just before serving.
Note
