Salmon Stuffed Peppers With Salsa Verde

• 1 cup parsley leaves loosely packed
• 2 tablespoons capers drained
• 1 anchovy fillet in oil, drained
• 1 garlic clove coarsely chopped
• 9 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon granulated sugar
• 1 tablespoon thyme leaves
• 1 1/3 pounds salmon fillet skinned, cut into 8 strips
• 4 poblano peppers halved and seeded
• grated lemon peel and lemon wedges, to garnish

1. For the salsa verde, place the parsley, capers, anchovy fillet and garlic in a small food processor and blend to a paste. Add 7 tbsp of the oil and enough of the vinegar to give the sauce a little tang. Transfer to a small serving dish.
2. Combine the remaining 2 tbsp oil with the lemon juice, sugar, thyme and a little salt and pepper.
3. Place the salmon pieces in the pepper halves and arrange on a large baking sheet. Brush with the lemon oil. Broil for about 20 mins or until the salmon is cooked through.
4. Transfer to serving plates and sprinkle with lemon peel. Spoon over the salsa verde and serve with lemon wedges.

parsley, capers, oil, garlic, olive oil, white wine vinegar, lemon juice, sugar, thyme, salmon fillet, peppers, lemon wedges

Taken from www.yummly.com/recipe/Salmon-Stuffed-Peppers-with-Salsa-Verde-1409257 (may not work)