500g salmon fillet, bones removed
2 Tbs mirin
1 Tbs rice bran oil
Salt and freshly ground black pepper
Juice of one lemon, plus extra 3 yellow capsicums
3 acid-free tomatoes
lemons to serve
1 Preheat the oven to 200C. Place the salmon in a dish lined with baking paper. Pour over the mirin and oil. Season and squeeze over the lemon juice.
2 Cook the salmon for 15 minutes then let rest.
3 Over an open flame, roast the capsicums. Leave long enough for the skin to char before turning so all sides are blackened. Place into a paper bag or into a dish and cover with plastic wrap. Leave the capsicums to steam for at least 15 minutes before peeling. Open and remove the seeds then slice the flesh.
4 Slice the tomatoes and arrange with pieces of salmon, slices of capsicum and plenty of basil leaves. Serve with wedges of lemon.