6 salmon steaks

2 tsp. ground cumin

1/2 tsp. cayenne pepper (or more to taste)

3 yellow bell peppers, cored, seeded and halved

3 red bell peppers, cored, seeded, and halved

1/4 c. of olive oil plus some for oiling the grill

1 tbsp. balsamic vinegar

Rub both sides of salmon with cumin and cayenne. Marinate 3 hours. oil the grill rack. Light the grill. Rub peppers with 1 tbsp of oil. Grill them skins side down until charred. Grill the salmon for 10 min., turning twice. Peel the pepper, cut in strips. Toss with vinegar and oil. Test the salmon with a knife: it should be consistently opaque. Remove from grill. Garnish with pepper salad.
serves 6

1 1/2 lb. salmon steak or 1 1/2 lb. canned salmon
Court Bouillon (recipe follows)
1/2 lb. sm. shell pasta, cooked al dente & drained
1/2 c. sliced celery
1/4 c. sliced green onion
1 1/2 c. cooked tiny green peas
3/4 c. mayonnaise
Salt & pepper to taste
1 tbsp. minced fresh dill or to taste

Add fresh salmon to the court bouillon and bring to boil. Reduce heat and simmer covered 8 to 10 minutes. Drain the salmon. Allow to cool. Remove the bones and skin from salmon and discard. Flake the salmon into small bowl and chill for 1 hour. In large bowl, combine the pasta with the celery, green onion, peas and mayonnaise. Add salmon and mix gently. Season to taste with salt, pepper and dill. Chill until serving time.
COURT BOUILLON:
1 bay leaf
1 carrot, sliced into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
1 med. onion, sliced
1/4 c. (packed) parsley sprigs
8 to 10 black peppercorns
1 c. white wine
2 c. fish stock or bottled clam juice

Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 30 minutes.