Salmon Over Fall Medley in a Sweet Sherry Reduction Sauce

4 ounces of salmon per person
2 ounces of wild rice per person
6 ounces of red roasted pepper sauce for serving of 20 people
2 medium white onions for serving of 20 people
1/4 cup of olive oil
5 fresh corn on the cob for serving of 20 people
3 cups of fresh string beans
2 medium red onions for serving of 20 people
1 can of cranberry sauce for serving of 20
3 tablespoons of breadcrumbs to use as garnish

Slice peppers  in half
Place on the grill to start roasting remove from grill once peppers are tender.
Boil the wild rice until cooked.

While the peppers are roasting brush olive oil on the top of the salmons and place in the oven until well done about 10 minutes.

While the peppers are roasting on the grill and the salmon is baking in the oven chop up the green beans and the red onions and shave the corn off of the Cobb.

Once all the vegetables are chopped up and the corn is removed from the Cobb sauté in a pan with 3 tablespoons of olive oil and fresh garlic. Cook Until red onions are brown and tender. Remove from stove once done.

While the vegetables are being sautéed pour 6 oz of red roasted peppers  in a purée along with two medium chopped onions, fresh garlic and the one can of cranberry sauce. Purée until sauce like consistency.

Remove the salmon from the oven and flake until fish breaks apart add the rice creating a mixture. Stuff the peppers with the salmon and rice stuffing. Sprinkle with a pinch of breadcrumbs.

Place in the oven for five minutes remove from the oven after the five minutes.

Plating: Spoon the purée sauce on the plate
Place a half of pepper on the one side of the plate
(you can choose to take the half of pepper and slice it in half again before placing on the plate)
Add a spoonful of the corn green beans and onion that was sautéed onto the plate
Place a spoonful of wall rice on the plate