Salmon Fillets in Dill-Peperoncini Cream Sauce Recipe

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve artichoke bruschetta as a first course, rice and asparagus as side dishes.

Serves 4.

INGREDIENTS

4(6-oz) salmon fillets, skinned

1tablespoon vegetable oil

1shallot, finely chopped

1 1/2tablespoons peperoncini (3), seeded and minced

1cup half-and-half

1tablespoon choppedfresh flat-leaf parsley

2tablespoons choppedfresh dill

4lemon wedges

DIRECTIONS

Pat salmon dry and season with salt and pepper. 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. Transfer salmon to a platter.

Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste.

Pour sauce over salmon and serve with lemon wedges.

Tags: Cream, Dill, Fillets, Peperoncini, Recipe, Salmon, Sauce