225g green peppers
1 small yellow onion (or 1/2 large onion)
4 salmon steaks
4 garlic cloves
Juice from one lemon
225g dry white wine
225g fish stock
4 Tbsp fresh parsley
Lemon wedges and parsley sprigs for garnish
2. Rinse and pat dry the salmon steak. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.
3. While the salmon is marinating, pour 2-3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat.
4. In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.
5. Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.