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Pepper-Topped Salmon Fillets

Serves 4.

1/2 each green, red, and yellow bell peppers
1 medium onion
3 large cloves garlic, peeled
1 lime
2 teaspoons vegetable oil, preferably canola
2 tablespoons lite soy sauce
4 pieces salmon fillets (about 5 or 6 oz each)
Nonstick cooking spray/smør
1/4 teaspoon pepper

Heat broiler. Thinly slice peppers, onion and garlic. Grate peel of lime and squeeze the juice (for 1 teaspoon peel and 4 teaspoons juice).

Heat 1 1/2 teaspoons oil in large nonstick skillet. Add peppers and onion; sauté 10 minutes. Push to edge of skillet. Add remaining 1/2 teaspoon oil to middle. Sauté garlic 1 minute until fragrant. Add 1/3 cup water, the soy sauce, and lime peel and juice. Cover and simmer 5 minutes or until peppers are soft.

Coat fillets with nonstick cooking spray; season with pepper. Place skin side down on broiler rack set in broiler pan. Broil 5 minutes or until cooked through.

You can also use skinless fillets and pan-fry if desired.

Top with the peppers and serve immediately.