Title: Spring Salmon
Categories: Entree Shellfish Salmon
Yield: 2 Servings

1	sm	Red bell pepper; cut in
		Strips
1/4	bn	Shallots
1		Clove garlic; finely
		Sliced
2		Fresh mushrooms; sliced
2	tb	Rice vinegar
1/2	tb	Ketjap Manis (Indonesian soy
		Sauce)
		Sea salt to taste
		(optional)
		Extra virgin olive oil

Preheat oven to its lowest setting. Skin 2 fillets or cutlets of salmon or trout and season with some white pepper. Place in an oven-proof dish to just fit the fish fillets. Sprinkle with some slivers of garlic and cover completely wtih extra virgin olive oil. Place in the oven for approximately 15 minutes, until the fish is just done and still pink inside. Using a little of the oil from the fish, saute the bell pepper, some of the garlic, mushrooms, and the shallots until the red pepper is soft, but not brown. Remove the salmon from the oil and drain on paper towel. Add rice vinegar and Ketjap Manis to the pan with the red pepper. Shake. Place salmon on a plate, sprinkle with sea salt to taste, pour over pepper mixture and serve. Accompany with a salad of mixed salad leaves such as mizuna, baby endive, rocket, etc. Note: I serve this by placing the salmon and the sauce over mashed potatoes. With a side salad it is delicious. A nice way to celebrate the new spring salmon. I use more vinegar and more soy sauce than the recipe suggests. This is made with a minimum of fuss and time.

Recipe by: The Sydney Weekly

From: Robert Miles Date: 04-25-96

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