Coho

Salmon With Red Peppers And Mushrooms

Just enough flavor and substance to satisfy my appetite, this quick and easy dish is loaded with healthy omega-3 fatty acids that will definitely impress your dinner guests. Serve with a salad and done.

Ingredients
  

  • 2 Large red bell peppers
  • 3 tbsp Fresh lemon juice
  • 5 drops Stevia
  • 1/2 tsp Celtic sea salt
  • 2 tbsp Olive oil
  • 1 Small onion diced
  • 6 OZ Shitake mushroom sliced
  • 4 Salmon filets 6 OZ each
  • Parsley minced

Instructions
 

  • Pepper Puree:
    Place peppers in a baking dish in the oven at 350°
    Roast for 10-20 minutes, until skin begins to shrivel
    Allow peppers to cool, remove stems, then slit open and remove seeds
    Place peppers, lemon juice, stevia and salt in a blender and puree until smooth
    Transfer pepper mixture to a small sauce pan and warm slightly
  • Mushroom Mixture
    Place the oil in a sauté pan over medium heat
    Add the onion and sauté for 1 minute, then add the mushrooms
    Reduce heat, cover and cook for 10 minutes
  • Salmon Preparation
    Turn oven on to 500°
    Leave the skin on the fish; rinse and pat dry with paper towel
    Place fish skin side down on a metal baking sheet
    Rub fillets liberally with olive oil, then sprinkle with salt
    Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
    Roast 8 to 13 minutes, so that centers of thickest part of fillets are still translucent when cut into with a paring knifeTo 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!