2 med.-size sweet red peppers
2 cloves garlic, unpeeled
2 tsp. red wine vinegar
1 tsp. olive or vegetable oil
4 salmon fillets (about 4 oz. each)

1. Heat the broiler.

2. On a broiler pan set 6 inches from the heat broil the red peppers, turning occasionally, until charred all over - 5 to 8 minutes. Transfer the peppers to a brown paper bag; seal the bag, set it in a bowl and cool for 10 minutes. The peppers will steam so that their skins peel off easily.

3. Meanwhile, lower the oven temperature to 400 degrees. Wrap the garlic cloves in aluminum foil and roast until soft, about 5 minutes; peel and set aside. Raise the heat again to broil.

4. When the peppers are cool enough to handle, peel them over a bowl to catch any juice; discard the stems and seeds. In an electric blender or food processor, puree the peppers and their juice with the garlic, vinegar and olive oil. Set aside.

5. On a lightly oiled broiler pan rack set 8 inches from the heat broil the salmon for 2 to 3 minutes; turn and broil. Serves 4.