1 or 2 6-8 oz salmon filets
2 tbsp Olive Oil
flour to coat salmon filet
salt and pepper to taste
1 cup prepared roasted red pepper with capers
1/2 cup white wine
2 tbsp butter
1/2 cup cream
1/2 cup fish or chicken stock
Italian parsley to garnish
Coat the salmon in flour and brown in olive oil on each side.
Add the red peppers and white wine, reduce by half and then add the butter and cream.
Continue cooking and add stock if sauce gets too thick.
Transfer fish to plate. Cover with peppers and sauce and garnish with Italian parsley.