1 1/2 pounds salmon, cut into 1/4-inch dice
3 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro
2 tablespoons olive oil
16 roasted piquillo peppers
2 tablespoons lemon oil
1 cup olive oil, divided
Zest of 2 lemons
Salt and pepper, to taste
Copyright 1999 by Bobby Flay. All Rights Reserved.
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