A Yummy Healthy Recipe

Salmon with Mushrooms and Red Pepper Sauce

• 2 large red bell peppers
• 3 tablespoons fresh lemon juice
• 1 teaspoon brown sugar
• ½ teaspoon Celtic sea salt
• 2 tablespoons olive oil
• 1 small onion, diced
• 6 ounces shiitake mushrooms, sliced
• 4 salmon fillets, 6 ounces each
• more olive oil, for salmon
• more salt, for salmon
• parsley, minced

Instructions
Pepper Puree

1. Place peppers in a baking dish in the oven at 350°
2. Roast for 10-20 minutes, until skin begins to shrivel
3. Allow peppers to cool, remove stems, then slit open and remove seeds
4. Place peppers, lemon juice, brown sugar and salt in a blender and puree until smooth
5. Transfer pepper mixture to a small sauce pan and warm slightly

Mushroom Mixture

1. Place the oil in a sauté pan over medium heat
2. Add the onion and sauté for 1 minute, then add the mushrooms
3. Reduce heat, cover and cook for 10 minutes

Salmon Preparation

1. Turn oven on to 500°
2. Leave the skin on the fish; rinse and pat dry with paper towel
3. Place fish skin side down on a metal baking sheet
4. Rub fillets liberally with olive oil, then sprinkle with salt
5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
6. Roast 8 to 13 minutes, so that centers of thickest part of fillets are still translucent when cut into with a paring knife

To serve, pour the puree and the mushrooms over the salmon. For a fancier presentation, pour the puree onto the plate, and then place the salmon on the puree and top with the mushroom mixture. Enjoy!