1 or 2 peppers (I used one green italian sweet pepper and one red pepper)
couple green onions
1 fresh red chili
1 lb salmon filet, skin on
1 cup basmati rice
3 roasted red peppers from a jar
1 small zucchini
few fresh basil leaves
First start your rice cooking in a pan with 2 cups of water for about 15 min total. In a smallish roasting pan pour a couple glugs of olive oil and then chop the raw peppers, green onions and spicy chili and toss in the oil. Next take the salmon and rub it with a little oil and s&p and place in the middle of the pan skin side up and scoot the veggies around it. Grate some lemon zest on top. In a preheated oven of about 500 degrees on broil place the pan on the middle shelf, or a couple down from the broiler and cook for about 14 min. Watch it so it doesn't get black as I don't know your oven or how thick your fish filet is. I used my super duper toaster oven and it was perfect. I love the way he did the next bit - if you don't have a piece of cutting board big enough, just toss it in a bowl. On a large cutting board place the roasted peppers and chop well along with the raw zucchini and basil. Pour in a good amount of olive oil and a splash of balsamic and s&p. When the rice is done add it to the wood and mix it up. For the last five min of cooking the fish remove the skin and let crisp up a bit on the side and stir the peppers. Now he sprinkled the crispy skin on top of the fish when serving, and Rich like that - me, not so much. But if you want a shiny coat - try it! Serve fish, peppers and onions on top of the rice with a skwirt of lemon juice.
So far so good with my new cookbook!! My motto is you can never have too many.