Sesame roasted salmon with red pepper honey

Today we did some recipes of Swedish chef Jonas Dahlbom.

First make the red pepper honey:

• 2 sweet red (bell) peppers, chopped
  
• 3 tbsp honey
• 1 fresh chilli, whole or seeded
  
• 1 onion, chopped
• white wine vinegar
• salt
  

Put all ingredients except the vinegar in a pan and let simmer for at least an hour or as long as it takes for everything to be thoroughly cooked. Then remove the chilli if you don't like to much spicyness. Then mix in a blender or with a hand-held mixer and sieve if necessary. Season to taste with the vinegar and the salt. Keep warm.

Now the salmon:

• 100-125 g salmon fillet per person
• olive oil
• 3 dl dark beef stock
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp balsamic vinegar
• black and white sesame seeds (or Furikake, see picture)

Boil dowen the stock, honey, sesame oil and vinegar to a syrupy consistency. Heat a pan or griddle with some olive oil. Sear the salmon on both sides, brush with the syrupy sauce and roll through the sesame seeds (or furikake). Serve immediately with teh pepper honey on the side. We had this with noodles, mushroom ceviche (recipe tomorrow) and braised small leeks.

Meanwhile, for skating we go to Serpentine Road.