Recipe: Salmon Steaks with Sweet Red Pepper Sauce

SALMON STEAKS WITH SWEET RED PEPPER SAUCE

2 medium red bell peppers
4 salmon steaks, each about 6 to 7 ounces and 3/4-inch thick
Salt and black pepper (to taste)
2 tbsp. butter
1/4 cup finely chopped shallots or onion
1/4 tsp. ground cayenne pepper
1/4 cup dry white wine
1/2 cup heavy (whipping) cream (or half-and-half)
2 tbsp. finely chopped fresh dill (plus dill sprigs for garnishing)

Core and remove the seeds from the red peppers and then cut them into 1/4-inch cubes; set aside.

Season both sides of the salmon steaks with salt and pepper.

Melt the butter over medium-high heat in a large nonstick skillet or saute pan large enough to hold the steaks in one layer. Add the salmon to the pan and cook until lightly browned on both sides, about 3 to 4 minutes per side for medium doneness. The cooking time varies with the thickness of the fish and the doneness desired. Transfer the steaks to a warm platter and cover with foil.

Leave the cooking butter in the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits clinging to the pan. Add the shallots, cayenne pepper and red peppers. Cook over medium-high heat, stirring occasionally, for about 4 to 5 minutes or until the vegetables are softened.

Add the wine, turn up the heat to high, and cook until about half the liquid in the pan evaporates. (This step intensifies the flavor of the sauce.)

Lower the heat to medium-high, add the cream, and cook, stirring often, until the liquid reduces again by about half.

Add the salmon steaks, chopped dill, and any juices that have accumulated around the steaks, and bring to a simmer. Cook for about 1 minute more or until warmed through. Do not overcook. Check the seasoning and add salt and pepper if desired.

Using a flat metal spatula, remove each salmon steak to an individual plate; spoon a little of the sauce over each serving and serve immediately with dill sprigs for a decorative garnish.

Makes 4 servings
Source: Cooking for Dummies by Bryan Miller and Marie Rama