Salmon with a Red Pepper Cream Sauce

This was a very satisfying meal.  Not because it tasted good but because I have tried to make this red pepper cream sauce before and failed miserably.  This night, it was a different story.  I was successful because I am learning to google recipes and know which ones work for me.  This means, that I know what I will like to eat.  And for all of us, that is really who we are cooking for.  If we like our food, most others will too.

Recipe
Red Pepper Cream Sauce:

1. Combine 2 quartered bell peppers and 2 cups half & half in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in 1 tsp paprika, 1 tbsp lemon juice, 3/4 tsp salt,

1/8 tsp white pepper, and a pinch of cayenne pepper.

2. Pour the sauce into a blender in shifts. Blend until smooth. Return to pot and simmer until ready to serve.

Salmon:

1. Take a 12 oz piece of salmon and cut into 3 – 4 inch fillets.  Season liberally with old bay seasoning on flesh side
2. Turn skillet on medium high heat and add 2 tbsp olive oil
3. When oil is smoking, add fillets flesh side down and cook for 3 minutes
4. Turn fillets skin side down, and put in a 350 degree oven for 8 minutes
5. Take out of oven and pour as much of the red pepper cream sauce on the fish as you like and serve.