{"id":4834,"date":"2022-08-08T10:30:00","date_gmt":"2022-08-08T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4834"},"modified":"2022-08-10T11:25:05","modified_gmt":"2022-08-10T15:25:05","slug":"potato-roasted-red-pepper-and-salmon-salad-with-pickled-mustard-seeds","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/potato-roasted-red-pepper-and-salmon-salad-with-pickled-mustard-seeds\/","title":{"rendered":"Potato, Roasted Red Pepper, and Salmon Salad with Pickled Mustard Seeds"},"content":{"rendered":"
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You know how it is when you get a taste for something and can\u2019t get it out of your mind? Drives me nuts until I can satisfy that urge. I\u2019d been thinking about roasted red peppers with potatoes in a highly seasoned anchovy dressing. And this is what I came up with.<\/p>\n
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The peppers and dressing can be made early in the day. If time is an issue, you can substitute roasted peppers from the grocery store. But if you have the time, I highly recommend making them yourself because they are so much better, in both taste and texture. Cut the peppers in half, remove the seeds and place them cut side down on a foil lined sheet pan. Cook them under the broiler until the skin is thoroughly blistered and charred. At that point I enclose them in that same foil and let them rest until they\u2019re cooled. The skin then peels right off and you\u2019ve got some beautifully roasted red peppers. They could even be made the day before.\u00a0<\/p>\n
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