Instructions: 1 Preheat the oven to 425 F. Lightly brush the whole bell peppers with some olive oil, then place them on a baking sheet and roast for 15 - 20 minutes, or until the skin is blackened and blistered and the peppers are soft. Cover them with plastic wrap, or place in a plastic bag. (The peppers will sweat, making the skins peel off more easily.) Allow to cool. Peel away the skin, then halve and seed the bell peppers.

2 To make the sauce, place the peppers in a blender or food processor, add the remaining olive oil and process to a smooth puree Season to taste with salt and freshly ground black pepper, and transfer to a small saucepan.

3 Season the salmon fillets with salt and freshly ground pepper. Heat the vegetable oil and butter in a roasting pan over high heat. Place the salmon in the pan, skin side up, then bake for 2 minutes. Turn and bake for 6 minutes, or until the salmon is cooked through and the skin is lightly colored.

4 Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around. Serve at once with a mixed green salad.

Serves
4

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