4 salmon steaks, 1 inch thick

MARINADE:

1/3 c. dry vermouth
2 tbsp. lemon juice
1 tsp. Italian seasoning
1 med. green bell pepper, seeded, cut into 1/4 inch strips
1 med. yellow bell pepper, seeded, cut into 1/4 inch strips
1 med. red bell pepper, seeded, cut into 1/4 inch strips
1/2 c. whipping cream
1/3 c. salad oil
1/4 tsp. salt
Dash of pepper
1 tbsp. chopped parsley
Salt and pepper to taste

Place salmon steaks in a single layer in a shallow pan. Combine vermouth, oil, lemon juice, salt, pepper, herbs and parsley. Pour over the fish. Turn over to coat both sides with marinade. Cover. Refrigerate for 4 hours. Remove fish from marinade. Place on broiler pan or grill.

Cook for 6 to 7 minutes on each side or until fish flakes when probed with a fork. Meanwhile, heat marinade in a wok or large frying pan. Add bell peppers strips. Stir fry until peppers are cooked but still crisp.

Serve peppers over and around fish. Add cream to pan. Boil until slightly thickened. Taste and salt and pepper. Good served with parsley potatoes slices, bread sticks and fresh fruit for dessert.