Print Recipe

Legend's Atlantic Salmon with
Fire Roasted Pepper Salsa




  • 4-6 ounces salmon, skinless
  • Vegetable spray


  • 1 yellow pepper
  • 1 red pepper
  • 1/2 green pepper
  • 1/2 poblano pepper
  • 2 tablespoons diced red onion
  • 3 chopped green onions
  • 1 tablespoon chopped fresh basil
  • 1/2 ounce fresh cilantro (chopped)
  • 1/2 tablespoon extra virgin olive oil
  • 1 lime (juiced)
  • 2 tablespoons Balsamic vinegar
  • 2 chopped Roma tomatoes
  • Salt and cracked black pepper to taste
  • Red size B potatoes, 8 each
  • 1 zucchini
  • 1 summer squash


  1. Spray salmon and put into heated sauté pan, skin side down. Cook until done.
  2. Roast Peppers over open flame until black on all sides. Cover with Saran wrap or put into paper bag and close. Peel off the charred skin and de-seed. Cut peppers and add to remaining ingredients. Put over fish when done.
  3. Plate and garnish.

Ingredients are for a family of four.

Posted by GayleL at Recipe Goldmine May 15, 2001.



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