Instructions: Place the bell peppers in a food processor fitted with a steel blade and chop. Add the chiles, cilantro, salt, pepper, and water and blend until smooth.

Pour the mixture into a large, deep frying or saute pan and bring to a boil. Reduce the heat to simmer and add the salmon. Poach the salmon over very low heat for 8 to 10 minutes or until the fish flakes easily when tested with a fork.

While the fish is cooking, bring a saucepan of water to a boil, add the peas and corn, and cook or steam for 4 to 5 minutes. Drain and place equal portions on one side of each of 4 serving plates.

When the fish is done, carefully remove from the poaching liquid and place on the plates with the vegetables.

Turn the heat up on the chile mixture that the fish was poached in and boil for 2 minutes or until the mixture reduces slightly. Spoon over the fish and serve at once.

SERVING SUGGESTIONS: This is good served with risotto.

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