Amount
Ingredient
Preparation





---

Bell Pepper Sauce



2
each
red bell peppers





2
tablespoons
lemon juice

fresh



1/2
teaspoon
tarragon





1/2
teaspoon
thyme leaves





1/4
teaspoon
salt





1/4
teaspoon
white pepper





1/2
cup
yogurt, plain







---

Salmon



1/2
cup
thyme leaves

dried, soaked 5 mins in water, drained



24
ounces
salmon steaks

cut into servings



4
each
bread

white, slices, toasted on grill just before serving

 Spray grill rack and place it on gnd over ashen-hot coals.

Roast peppers 8 to 1 minutes, turning frequently with long-handled tongs.

All sides of peppers should be charred and blistered.

Working quickly, put peppers into plastic bag, and close securely with twister seal.

Let peppers stand 1 to 12 minutes.

bell pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels.

Discard seeds. Slice peppers and puree in processor or blender.

Add remaining sauce ingredients and puree.

Refrigerate sauce until needed, but serve at room temperature.

Salmon: Sprinkle drained thyme over hot coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack.

Coals should be ashen hot.

Grill salmon about 4 minutes, turn, and grill until done to taste (about 1 minutes for 1 inch thick steak).

Serve salmon on individual dishes over toast, with sauce topping.