Preheat oven to 350 degrees

Prep time: 30 minutes

Serves 4

Ingredients:

4 pieces of skinless, wild salmon fillets

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon fresh cracked black pepper

Directions:

Place the salmon fillets on a clean working surface. Massage the fish with extra virgin olive oil, salt and pepper.

Place a non-stick pan on the stove over medium high heat. Cook the salmon presentation side down in the hot pan one minute a side, or until the fillets becomes lightly browned.

Put the pan in the oven, and cook for 6 minutes at 350 degrees.

Remove the salmon from the oven, and set aside.

For the sauce:

3 tablespoons + 1 tablespoon butter softened butter

¼ cup each chopped red, yellow, and orange peppers

½ cup heavy cream

1 teaspoon Kosher salt

1 teaspoon fresh cracked black pepper

Directions:

Put a small saucepot on the stove over medium heat. Add the butter. Next, add the chopped peppers, and cook for 5 minutes. Once the peppers become caramelized, add the cream. Cook this mixture for 3-4 minutes.

Put the pepper-cream mixture in a blender and pulse several times. Place the blended pepper sauce back in the saucepot and continue to cook for 3-5 minutes. Once the sauce becomes thick, whip in 1 tablespoon of butter- season with salt and pepper.

Arrange the salmon on a platter. Spoon a few tablespoons of the sauce over the fish. Serve with fresh lemon wedges.