Fish

1/2 cup Red Bell Pepper

1/2 cup Green Bell Pepper

2 Tbs Chopped Onion

1/4 tsp Green Hot Sauce

1 Tbs Fresh Dill

Dash Salt

Dash Pepper

1 Egg White

Olive Oil

Finely chop salmon. Add chopped peppers and onion. Add hot sauce and spices.

Beat egg white until stiff peaks form and fold into the salmon mixture.

Create 4 small patties, 3/4 inches thick. Refrigerate 2 hours.

Preheat skillet to medium-high heat. Brush burgers with oil on each side. Cook until browned, 3-5 minutes on each side.

2 cups Dry White Wine

1/4 tsp each Thyme, Basil, Tarragon, & Rosemary

A few Celery Leaves

1 small slice Lemon Rind

4 Pepper Corns

1 whole Salmon

Combine the first 5 ingredients in a sauce pan. Steep, but don't boil, for 20 min.

Place salmon on a large sheet of buttered foil. Pour wine mixture over salmon.

Seal salmon with foil, leaving 3 inches of aire space on top.

Bake at 300 degrees for 12-15 minutes per pound.