Salmon with Mushrooms and Red Pepper Sauce
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced

1. Place peppers in a baking dish in the oven at 350°
2. Roast for 10-20 minutes, until skin begins to shrivel
3. Allow peppers to cool, remove stems, then slit open and remove seeds
4. Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
5. Transfer pepper mixture to a small sauce pan and warm slightly

1. Place the oil in a saute pan over medium heat
2. Add the onion and saute for 1 minute, then add the mushrooms
3. Reduce heat, cover and cook for 10 minutes

1. Turn oven on to 500°
2. Leave the skin on the fish; rinse and pat dry with paper towel
3. Place fish skin side down on a metal baking sheet
4. Rub fillets liberally with olive oil, then sprinkle with salt
5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife

1. When the salmon is done place some of the red pepper puree in the center of each plate
2. Place salmon on top of the puree, then spoon mushrooms onto the salmon
3. Garnish with parsley
4. Serve