Salmon with Red Pepper Cream Sauce

Combine quartered bell peppers and half-and-half in a pot and bring to boil over medium heat. When it comes to a boil, reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to 1 cup, about 30 minutes. Remove from heat and stir in paprika, lemon juice, salt, white pepper and a pinch of cayenne pepper. Pour the sauce into a blender in shifts. Blend until smooth. Return to pot and simmer until ready to serve.

For the salmon:

Preheat oven to 350 F.

Take a 12 ounce piece of salmon and cut it into three 4 ounce fillets. Season liberally with Old Bay seasoning on the flesh side.

Turn an oven-safe skillet on medium high heat and add olive oil. When oil is smoking, add fillets flesh side down and cook for 3 minutes. Turn fillets skin side down, and put in a 350 F oven for 8 minutes. Take out of oven and pour as much of the red pepper cream sauce on the fish as you like and serve.