- 4 large salmon fillets, skinless, cut into even sized cubes
- 1 – 2 large sweet peppers, cut into large chunks
- Cherry tomatoes, halved
- Juice of 1 lime
- Pepper Sauce
- Olive oil
- Cooking spray
- Small toothpicks
Season the salmon with salt, black pepper, lime juice and a little pepper sauce. Set aside and let marinate for 15 – 30 minutes.
Preheat the oven to 400 degrees F. Actually we used the toaster oven for easier monitoring. Lightly spray a small baking sheet with cooking spray.
Toss the sweet pepper chunks with a little salt, black pepper and olive oil. Roast the pepper chunks on a baking sheet in the preheated oven for approximately 7 – 10 minutes or just until tender and the edges begin to brown. Remove and place in a bowl.
Reduce the oven temperature to 375 degrees F.
On the same pan, place the salmon chunks in one even layer. Roast in the oven just until the salmon is done. This will only take a few minutes depending on the size of the salmon chunks. Remove.
To assemble, thread a piece of sweet pepper, then salmon and end with a tomato half on a toothpick. Place on dish and serve with a creamy dipping sauce. These can be prepared in advance, refrigerated and also served cold.