2 Medium Red Bell Peppers
2 Cloves Garlic
2 tsp. Red Wine Vinegar
4 Salmon Fillets (4oz each)

Grill or broil the red peppers until the skin is charred and black on all sides. Place peppers in brown paper sack, set in bowl, and allow to cool for 10 minutes so skin can be easily removed. With oven at 400 degrees, wrap garlic in foil and roast until soft, about 5 minutes. Peel and set aside. When peppers are cool enough to handle, peel over bowl to catch liquid. Discard skin and seeds. In blender or food processor, puree peppers and their juice with garlic and vinegar; set aside. Grill steaks until done – opaque when tested with fork in center. Transfer salmon to platter and spoon sauce down center of each fillet.