• 2 Red bell peppers, cored and coarsely chopped
• 2 Shallots, sliced thin
• ½ Cup vermouth
• 1 Tablespoon sherry wine vinegar
• 1 Teaspoon sugar
• ½ Stick butter (2oz)
• 1 Bunch baby carrots
• 1 Bunch baby turnips
• 1 Bunch spring onions
• 2 Cups English peas, shucked
• ½ Cup cold water
• 4 portions Columbia River salmon, skin off (or other wild salmon)
• To taste salt and pepper

1. Preheat oven to 400 degrees.
2. In a medium saucepan, simmer the first five ingredients until peppers are soft and the liquid has reduced to about 2 tablespoons.
3. Place warm pepper mixture in blender and add butter. Puree until smooth.
4. Season sauce with salt and more vinegar if needed, pass sauce through mesh strainer.
5. Keep the mixture warm, or allow to cool and then reheat gently before serving.
6. Peel carrots and turnips, cut into desirable shapes and blanch in boiling salted water until cooked, shock in cool water and set aside.
7. Slice or quarter spring onion, blanch very briefly, shock in cool water and set aside.
8. Blanch English peas until fully cooked, shock in ice water and set aside.
9. Reserve ½ cup of English peas for presentation.
10. Purée the remaining peas in blender with ½ cup of cold water until smooth, season with salt and add more water if necessary while puréeing, set aside.
11. Place salmon fillets in buttered ovenproof dish, season with salt and roast for about 10 minutes until pink and just firm.
12. To serve, reheat sauce gently, sauté all vegetables together in a tablespoon of butter and season with salt. Reheat the pea purée in a small pot (or in microwave!).
13. Place a spoonful of pea purée on the plate followed by the spring vegetables.
14. Place the salmon on top and drizzle the sauce around.