|
2 sweet red peppers, halved, seeded and boiled for 7 minutes
2 tablespoons olive oil
1 teaspoon chopped garlic
1-1/2 pounds cubed tomatoes (3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1-1/4 pounds skinless, boneless salmon fillets, cut into 12 strips 1/2-
inch thick each
3 tablespoons butter
1 cup chopped scallions
2 tablespoons red wine vinegar
In a food processor, puree the red peppers.
Heat 1 tablespoon of olive oil in a frying pan and add garlic. Cook briefly, but do not brown the garlic. Add tomatoes, pureed red pepper and 1/2 teaspoon salt, 1/4 teaspoon pepper and the bay leaf. Saute over high heat, stirring constantly, for 5 minutes. Keep warm.
Sprinkle the fish with the remaining salt and pepper. Heat the remaining tablespoon of oil in a nonstick frying pan and add fish. Cook for about 1 minute on each side. Keep warm.
Place the sauce on the bottom of a platter and put the fish on it.
Put the butter in a clean skillet and when it foams, add the scallions. Cook briefly and add vinegar. Pour the mixture over the fish.
| 
