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Ingredients

• 3 tablespoons  unsalted butter
• 1   large white onion, thinly sliced
• 2   red or yellow bell peppers, sliced 1/2 inch thick
• 1/2 pound  oyster mushrooms, thickly sliced
• 2   garlic cloves, minced
• 1/4 cup  dry white wine
• 1/4 cup  finely chopped flat-leaf parsley
•   Salt and freshly ground pepper
• 1 tablespoon  extra-virgin olive oil
• 6 8-ounce  salmon fillets, with skin
•   Lemon wedges, for serving

Description

During The Summer, Maria Hines, Chef And Owner Of Tilth, Gets Heirloom Peppers From One Of Her Favorite Farmers, Billy Allstot. She'll Sometimes Add A Silky Red Pepper Puree To Accompany This Wild Salmon Dish, But Here She Goes Without For Simplicity.

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