• Preheat oven to 180°C/200°c
• Cut the salmon into large rectangular chunks. Season with salt and, if you want a bit of heat, a pinch of pul biber.
• On a griddle pan brushed with a little oil place the salmon skin down, just for a few minutes to get the skin crispy (not to cook the salmon) and put aside. 
• Rinse the coriander and parsley well and roughly chop.
• Cut the red peppers into strips and the tomatoes to medium size squares. 
• Peel and chop the garlic to large chunks.  
• In a heavy-dish (that suits both oven and hob) drizzle half of the olive oil and place the peppers, tomatoes and garlic, place the coriander and parsley in between and sprinkle with paprika, pul biber, salt and pepper, mix gently, and drizzle with the rest of the olive oil.
• Roast in the oven for about 20 minutes until the peppers are slightly brown at the edges and diffuse their caramelised scent.
• Take out and add the salmon to the pepper mix. At this point you can put it back in the oven or cook the rest on the stove covered. (I prefer the latter). 
• Add the water - drizzling slowly from the side.  Make a little hole on the side and pour through slowly and do not pour over the peppers!! Bring to the boil, then leave to cook on a very low heat for another 20 - 30 minutes, until the salmon is cooked
• through and has absorbed the flavours.
• Add salt to adjust seasoning if needed, and sprinkle with sumac and chopped parsley
• Serve with fluffy pita bread to scoop the sauce.

 
Note: You should find pul biber chills online, but if you can’t  you can replace them with crushed chillis. If using crushed chilies, halve the amount as pul biber chillis are very mild. 

 

A perfect summer supper dish