Grilled Salmon with Mints and Sweet Pepper Sauce

The herb garden is growing well outside my breakfast room. It gave me an idea to create the smoky sweetness of roasted bell pepper married with mints in a colorful sauce lying beneath a simply delicious, cooked salmon fillet. Enjoy outside with a glass of chilled wine and the summer breeze.

 Ingredients:
Two 6 oz salmon fillets
1 red bell pepper
1/4 cup olive oil
Salt and pepper
2 tbs fresh mints, chopped
2 cloves garlic, minced
2 tbs butter

Directions:
Preheat oven to 425°. Lightly brush the whole bell pepper with some olive oil. Then place the bell pepper on a baking sheet and roast for 15-20 minutes or until the skin is blackened. After removing from oven, cover the pepper with plastic wrap. The pepper will sweat, making the skin peel off more easily. Allow to cool. Peel away the skin. Then cut the bell pepper and remove the seeds.
To make the sauce, place the pepper and the remaining olive oil into a blender and process to a smooth purée. Season the purée to taste with 1/4 tsp salt and 1/8 tsp of black pepper and transfer to a small saucepan. Gently heat the sauce and add garlic and mints.
Season the salmon with salt and pepper. In a cast-iron skillet, heat oil and butter over high heat. Place the salmon on the heated skillet and grill for 3 minutes on each side or until the salmon is cooked through.
On a serving plate, spoon some sauce and place the salmon on top. Sprinkle with more fresh mints.