1 red bell pepper, seeded, chopped
1 red hot chile pepper, seeded, chopped
4 garlic cloves, minced
salt, to taste
3 egg yolks
2 tsp. white wine vinegar
1 scant tsp. Dijon mustard
1 1/2 cups olive oil
juice from 1/2 of a lemon
pepper, to taste
salt and pepper
In a bowl of a food processor fitted with a metal blade, add the red bell pepper, red chile and garlic. Process until smooth. Add the vinegar, mustard and egg yolks; pulse until smooth. With motor running, slowly pour in oil . Add the lemon juice and pepper. Adjust salt and pepper if needed. There will be extra sauce, which is excellent on salads, soup and vegetables as well as seafood. Store sealed in refrigerator.
Bake the seasoned salmon in a 350 degree oven until done.
Pour some sauce over each filet.