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

Serves 4

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Pour sauce over salmon and serve with lemon wedges.