Salmon Fillets With Sweet Red Pepper Sauce

Ingredients

• 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
• ¼ cup dry white wine
• ½ cup heavy cream
• 2 tablespoons finely chopped dill and dill sprigs for garnishing

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    514 calories; 39 grams fat; 19 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 30 grams protein; 143 milligrams cholesterol; 69 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

35 minutes