SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Salmon Fillets With Sweet Red Pepper Sauce image

Provided by Pierre Franey

Time 35m

Yield 4 servings

Number Of Ingredients 8

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
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons finely chopped dill and dill sprigs for garnishing

Steps:

Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
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.
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.
Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
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.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams