Salmon with Red Pepper Cream Sauce

• 2 whole Red Peppers, Stems And Seeds Removed, Then Quartered
• 2 cups Half-and-half
• 1 teaspoon Paprika
• 1 Tablespoon Lemon Juice
• 3/4 teaspoons Salt
• 18 teaspoons White Pepper
• 1 pinch Cayenne
• 12 ounces, weight Salmon
• 2 Tablespoons Old Bay Seasoning
• 2 Tablespoons Olive Oil

1. Combine quartered bell peppers and half-and-half in a pot and bring to boil over medium heat.
2. When it comes to a boil, reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to 1 cup, about 30 minutes.
3. Remove from heat and stir in paprika, lemon juice, salt, white pepper and a pinch of cayenne pepper.
4. Pour the sauce into a blender in shifts.
5. Blend until smooth.
6. Return to pot and simmer until ready to serve.
7. For the salmon:
8. Preheat oven to 350 F.
9. Take a 12 ounce piece of salmon and cut it into three 4 ounce fillets.
10. Season liberally with Old Bay seasoning on the flesh side.
11. Turn an oven-safe skillet on medium high heat and add olive oil.
12. When oil is smoking, add fillets flesh side down and cook for 3 minutes.
13. Turn fillets skin side down, and put in a 350 F oven for 8 minutes.
14. Take out of oven and pour as much of the red pepper cream sauce on the fish as you like and serve.

red peppers, paprika, lemon juice, salt, white pepper, cayenne, salmon, bay seasoning, olive oil

Taken from tastykitchen.com/recipes/main-courses/salmon-with-red-pepper-cream-sauce/ (may not work)