Chris Meek 5/23/2005

1 Bell Pepper

2 Tomatoes

2 garlic cloves

1 lemon

1 lime

1 t sugar

2 grape tomaotes

8 oz salmon

1/8 t lemon pepper

1/8 t parsley

A.N. cooking spray

T.T. Salt & Pepper

Puree tomatoes and begin to cook down on medium heat in sauce pan. Meanwhile

roast bell bepper by exposing it to open flame to all sides or rotate. When

all sides are roasted place in bowl and cover in saran wrap and let sit about 5

min to allow skin to loosen from pepper. Remove skin of bell pepper and puree,

then add to tomatoe puree. Mince garlic and add to puree. Continue to cook

puree. Take the zest from the lemon and lime, blanch in boiling water for 30

seconds. repeat 3 times each time changing out the water... this removes

bitterness of zest. On last time toss in a bowl the zest and sugar together to

make the candied zest, for garnish. Next remove slices of lemons and limes like

you would an orange, these are called supremes, these too will be used for

garnish. Season salmon fillet with lemon pepper and parsley. In Non stick

saute pan spray non stick spray and bring to high heat. When pan is hot add

salmon. When bottom begins to brown flip salmon over and reduce temperature to

low and continue untill salmon flakes when pulled with a fork. Serve over rice

with a pool of the roasted pepper & tomatoe coulis. Garnish with lemon

supremes and candied zest. Serves 2. Approximate cook and preperation time is

1 hour.