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Salmon with red roasted peppers salsa
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1 | onion, cut into 1/2 inch thick slices |
2 red bell peppers quartered lengthwise | |
1 Tbsp | olive oil |
4 (6 oz) | salmon portions |
2 Tbsp | chopped fresh cilantro |
2 Tbsp | balsamic vinegar |
Preheat oven at 350 F, skewer onions and peppers, and brush them with olive oil, grill veges cut side up, for about 10 min., or until peppers skin are blistered and onions are tender. Remove veges and wrap them in foil, let them cool. Sprinkle salmon with pepper, place fish in oven, grill for 5 min. Per 1/2inch of thickness turning once.
Meanwhile, for the salsa, unwrap veges, peel skin off the peppers, finely chop
onions and peppers, combine with balsamic vinegar and cilantro, season withstand and peppers.
Serve salmon topped with salsa and with a side of rice
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