1 small red pepper
1 small green pepper
½ purple onions sliced
¼ cup sliced mushrooms
¼ cup dried cranberries
3 tbsp. basil
3 tbsp. garlic
1 cut sherry cooking wine
1 tsp. cayenne pepper
salt and white pepper (optional)
Brush salmon fillet with olive oil and grill fillet for approximately 6-10 minutes, turning until done. An internal temperature of 145 degrees F is desired. If you wish to pan fry the salmon, heat olive oil in a pan and had salmon when oil becomes hot. Sauté for 1 minute to brown, turn once and brown other side for a minute. Transfer fillet to another pan and place in a 350 degree over for approximately 10 minutes. An internal temperature of 145 degrees F is desired.
Sauté your vegetables & cranberries in the same pan that you used to cook the fish. Cook until tender, approximately 3-5 minutes.
Add the above seasonings including the wine and simmer.
Place salmon on a plate and top with vegetable mix and pecans.