|Salmon w/ Green Pepper Sauce
2 Tablespoon olive oil
1 pound green peppers, seeded & roughly chopped
1/2 cup cream
1/2 teaspoon salt
1/4 tsp white pepper
Heat oil in skillet over low heat. Sauté peppers 20 minutes, until soft. Stir in cream, salt & pepper. Bring to a boil, set aside.
2 Tablespoon butter or margarine
1/4 cup minced shallots
1/2 cup dry white wine
2 lbs. skinned salmon filet, cut into 12 pieces
Heat butter in sauté pan large enough to hold all of the salmon. Sauté shallots over low heat 3 minutes. Add white wine and raise heat to medium. Add salmon and cover. Cook salmon 7-10 minutes. Transfer salmon to serving platter and keep warm.
Pour juices from sauté pan and reserved sauce with pepper into a blender and ‘puree’. Return to skillet and heat through. Top salmon with sauce. Garnish with snipped chives and lemon wedges. Serve with Oregon Pinot Gris. - Chef Bill Andrews, Tony's Wines