Back to Recipe Menu

Salmon with sweet & sour capsicums


  • Heat a good slurp of oil in a heavy-bottomed pan and gently sauté the red onion, garlic and capsicums until soft, stirring now and again.
  • Then add the olives, capers, brown sugar, red wine vinegar, salt and pepper. Stir well and briefly cook. Taste for seasoning.
  • Spray the salmon with oil, season and cook on a lightly oiled, preheated ridged grill (or BBQ).
  • To serve, mound the vegies on individual plates, top with the salmon and drizzle some of the cooking juices over the top.


  • olive oil
  • ½ red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 each red & yellow capsicums, cored, seeded & cut into even chunks
  • 2 tbsp sliced, pitted black olives
  • 2 tbsp capers, rinsed & drained
  • 1 heaped tspn brown sugar
  • a good slurp of red wine vinegar
  • sea salt & freshly ground pepper
  • 4 x 180 gm salmon fillets
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm