Legend's Atlantic Salmon with Fire Roasted
Pepper Salsa
4-6 ounces salmon, skinless
Vegetable spray
Salsa
1 yellow pepper
1 red pepper
1/2 green pepper
1/2 poblano pepper
2 tablespoons diced red onion
3 chopped green onions
1 tablespoon chopped fresh basil
1/2 ounce fresh cilantro (chopped)
1/2 tablespoon extra virgin olive oil
1 lime (juiced)
2 tablespoons Balsamic vinegar
2 chopped Roma tomatoes
Salt and cracked black pepper to taste
Red size b potatoes, 8 each
1 zucchini
1 summer squash
Spray salmon and put into heated saut� pan, skin side down. Cook
until done.
Roast Peppers over open flame until black on all sides. Cover with
Saran wrap or put into paper bag and close. Rise of peel of the
charred skin and de-seed. Cut peppers and add to remaining
ingredients. Put over fish when done.
Plate and garnish.
Serves 4 |