2 tablespoons olive oil
2 jalapeno peppers, seeded and seeded
1 pound salmon steaks
1 cup white wine
1 cup water
1 pound saltine crackers
Preheat the oven to 375 degrees F (190 degrees C).
Microwave olive oil in a 9x13 contact to oil pan in order to heat, but do not overheat.
Peel the peppers and slice into small wedges. Place the salmon steaks in a 1/2 pint glass of ice water and bring to a boil. Cover and reduce temperature to low.
Heat water and white wine in a percolator over low heat. Halt the steaks in the pot (without opening the pot) for ten seconds, and pouring in the wine should cover both sides of the steaks. Set aside and drain white wine completely. When the steaks are warm pour the oil and wine mixture into the pan drizzling a small amount on top of all.
Season the salmon steaks with saltine crackers and place onto the steaks. Brush with a dash of olive oil, and then sprinkle with green pepper on all sides of the fish. Top with mushrooms and garnish with fried shallots.