Salmon Fillets in Dill-Peperoncini Cream Sauce

• 4 (6-ounce) salmon fillets, skinned
• 1 tablespoon vegetable oil
• 1 shallot, finely chopped
• 1 1/2 tablespoons peperoncini (3), seeded and minced
• 1 cup half-and-half
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill
• 4 lemon wedges

1. Pat salmon dry and season with salt and pepper.
2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes.
3. Transfer salmon to a platter.
4. Cook shallot in skillet over moderate heat, stirring, until softened.
5. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes.
6. Stir in remaining tablespoon dill and salt and pepper to taste.
7. Pour sauce over salmon and serve with lemon wedges.

salmon, vegetable oil, shallot, peperoncini, parsley, dill, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salmon-fillets-in-dill-peperoncini-cream-sauce-103375 (may not work)