Legend`s Atlantic Salmon with Fire Roasted Pepper Salsa4-6 ounces salmon, skinless
Vegetable spraySalsa
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 tasteRed size b potatoes, 8 each
1 zucchini
1 summer squashSpray 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.Ingredients are for a family of four./font>
Vegetable spraySalsa
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 tasteRed size b potatoes, 8 each
1 zucchini
1 summer squashSpray 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.Ingredients are for a family of four./font>
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