4 salmon steaks (5 to 6 oz. each)
juice of 2 limes
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 c. Salsa Picante (recipe included following)

Place salmon steaks in a shallow pan. Sprinkle both sides with the lime juice, salt and pepper. Cover tightly with plastic wrap and let marinate for 30 minutes, at room temperature.

Meanwhile, light up the grill! Brush olive oil over the salmon and grill or broil about 4 inches from the heat, turning once, about 6 minutes per side. Salmon should brown nicely on the outside and appear opaque but still juicy in the center.

2 c. medium red bell peppers or 1 jar roasted red peppers (7 oz.)
2 cans diced green chilies, drained
6 scallions, finely chopped
1/4 c. tiny capers, rinsed and drained
1/2 c. chopped parsley
2 tsp. fresh oregano, chopped
2 Tbsp. fresh lime juice
2 Tbsp. virgin olive oil
1/4 tsp. salt
1 tsp. fresh chopped garlic

Roast the peppers until skins are charred over grill. Or broil close to flame in oven. Let pepper stand for five minutes. Rub off charred skin and remove stem. Remove seeds and dice pepper to 1/4-inch dices. Combine all other ingredients with diced pepper. Mix well. Serve over salmon fillets.