Salmon & Peppers

This was such an easy dinner to make and so colorful. I loved the flavors. I know I get stuck on the same veggies sometimes and of course basil. I'm trying to vary it up a bit, but for now enjoy this little plate full of pizazz!

Salmon & Peppers
Serves 4

1 Package of Fresh Salmon (oz vary),rinsed
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Shallots
4 TSP olive oil
1 Lemon
5-6 Basil leaves
Salt & Pepper to taste
1 cup brown rice
1 bay leaf

Place 1 cup of brown rice in two cups on water in a 1 to 2 quart sauce pan. Drizzle in olive oil, add bay leaf and salt and pepper. Cover and bring to a quick boil then turn to to low and let rice simmer for 30 to 45 minutes.

Preheat Oven at 350 degrees or start up your grill.
Take a nice size sheet of aluminum foil and place rinsed salmon on foil.
Sprinkle fish with salt and pepper then drizzle with a bit of olive oil and squeeze the juice of half of the lemon on top of salmon. Fold up foil and pinch the top to secure it closed.

Place salmon rapped in foil on baking sheet and place in oven, or on the the grill.

While salmon cooks, dice up your peppers and shallots nice and tiny. Heat a saute pan on medium heat and add olive oil, 1 tsp or so. Add in diced peppers and shallot and sprinkle with salt and pepper. Saute veggies for 5 to 6 minutes. Set aside.

Check fish, depending on how much fish you have, it should take 15 to 20 minutes to cook or grill. Salmon should be a nice bright pink when it is done.

Squeeze the other half of your lemon and use the zest to mix into your steamed rice. Season rice with a bit more salt and pepper.

Place rice on plate with salmon and throw on the pepper mix. Top with chopped basil.