Balsamic Orange Glazed Salmon

Heat the olive oil in a non-stick skillet. Saute the peppers and shallot for a couple of minutes on medium heat. Squeeze the oranges and add the juice and balsamic vinegar to the skillet. Cook for a few minutes more until the juice begins to simmer. Add the salmon, cover and cook for 8-10 minutes. Uncover and check fish for doneness. The juices should be reduced to a glaze. Transfer the fish to dinner plates and top with the peppers and shallot glaze. Serve with brown rice and a fresh green vegetable.