Baked salmon, roasted peppers, acid-free tomatoes and basil

Ingredients

500 g	Boneless salmon fillets (Main)
1 Tbsp	Rice bran oil
2 Tbsp	Mirin
1 to taste	Salt & freshly ground pepper
2	Lemons, (1 to juice and 1 to serve)
3	Yellow capsicums
3	Acid-free tomatoes (Main)
1 to serve	Basil leaves

Directions

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.