Salmon Fillets With Sweet Red Pepper Sauce

• 2 medium sweet red peppers
• 2 tablespoons butter
• 4 skinless boneless salmon steaks, about 4 to 6 ounces each
• salt and freshly ground pepper to taste
• 4 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 2 tablespoons finely chopped dill and dill sprigs for garnishing

1. Core and remove the seeds from the red peppers.
2. Cut them into 1/4-inch cubes or strips.
3. Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
4. Season both sides of the fillets with salt and pepper to taste.
5. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side.
6. The time will vary, depending on the thickness of the fish and the doneness desired.
7. Transfer the steaks to a warm platter.
8. Leave the cooking butter in the skillet.
9. Add the shallots and the red peppers.
10. Cook, stirring, until wilted.
11. Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half.
12. Check the seasoning.
13. Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer.
14. Cook one minute.
15. Do not overcook.
16. Serve immediately with the dill for decoration.

sweet red peppers, butter, salmon, salt, shallots, white wine, heavy cream, dill

Taken from cooking.nytimes.com/recipes/9200 (may not work)