Salmon with Courgette Fritters and Roasted Peppers

courgettes are zucchini. i got this recipe out of my new salmon cookbook. it was delicious. the combination of all the flavors together was really good. the courgette fritters were my favorite part. here's the recipe...

adapted from Nick Nairn's Top 100 Salmon Recipes
2 tablespoons butter
4 salmon fillets
juice of 1 lemon
sea salt
freshly ground pepper
4 orange bell peppers, seeded and cut in quarters

courgette fritters:
3 medium courgettes, coarsely grated
1 1/2 teaspoons salt
2 eggs, separated
1/4 pint double cream
85 g (3 oz) flour
2 scallions, finely chopped
vegetable oil, for frying
lemon wedges for serving

Preheat oven to 200 C or 400 F.

Place peppers on a roasting sheet and cover in olive oil. Roast for 20-25 minutes, until the peppers are softened and starting to blacken.

Grease a baking pan with butter and place the salmon fillets in it. Dot the salmon with the remaining butter. Squeeze lemon juice over it and sprinkle with salt and pepper. Bake for about 20 minutes @ 180 C or 350 F.

For the fritters, put the grated courgettes mixed with one teaspoon salt in sieve and let drain for 5 minutes. Rinse thoroughly and drain. Dry completely with paper towels. Mix the egg yolks and cream together; add the flour and mix until the batter is smooth. Add the scallions and grated courgettes. Whisk 1/2 teaspoon salt into the egg whites. Add the egg whites to the mixture.

Heat about 1/2 inch of oil in a large frying pan, the courgettes should sizzle immeadiately. Then drop large spoonfuls of the courgette mixture into the oil and fry for about 3-4 minutes per side, until golden brown.

To serve, stack one courgette fritter, one pepper chunk, one piece of salmon, and one lemon wedge on a plate.