Place peppers directly on grill. Cook several minutes per side until skin is black and charred. Remove to bowl and wrap with plastic. Allow peppers to cool. Once peppers have cooled, carefully scrape skin off. Discard skin, seeds and stem.
Place garlic, peppers, and cumin into blender or food processo
Blend until smooth, slowly adding in olive oil
Preheat oven to 400ºF.
Place salmon on foil lined sheet pan.
Roast salmon in oven 15 - 20 minutes. Remove from oven and serve with red pepper puree and season with salt and pepper.