In a blender add 4-5 roasted red peppers, a clove of garlic,
1 Tbsp. red wine vinegar, 1/2 tsp. Dijon mustard,
salt and pepper.Whiz it around and then slowly add 1/4 cup of olive oil. Before serving add fresh chopped Italian parsley and 2 Tbsps. capers.
Refrigerate until ready to use on the salmon.
I made of rub of brown sugar, salt and pepper, cumin and hot Spanish paprika, rubbed it on the salmon and refrigerated it for most of the day.
Tomatoes topped with breadcrumbs,asiago cheese, parsley salt and pepper. Put under the broiler until brown.