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.
Ingredients
4 (6-ounce) salmon fillets, skinned
1 tablespoon vegetable oil
1 shallot, finely chopped
1 1/2 tablespoons peperoncini (3), seeded and minced
1 cup half-and-half
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
4 lemon 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.
