A colourful vegetable mixture accompanies succulent
salmon steaks for a quick and easy dish. Great with
steamed rice.
Heat the oil in a large frypan and saute the peppers
and garlic over high heat for 1 minute, stirring
constantly. Add the vinegar, cook 1 minute more,
still stirring. Push the peppers to the side of the
pan, lay in the salmon, cook 30 seconds then turn
over. Add wine. Sprinkle with thyme, cayenne, salt
and pepper, and spoon peppers over salmon. Put the lid
on the frypan and cook over medium heat for 6 minutes
or until salmon flakes when fork-tested. Sprinkle
with parsley and serve.
Source: B.C.'s Best Salmon Recipes. Typed by Bob
Shiells Posted by Katherine Smith, Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
