4 (6 oz. each) salmon fillets, skinned
1 tbsp. olive oil
1 shallot, finely chopped
1 1/2 tbsp. pepperoncini, seeded and minced
1c. half and half
4 lemon wedges
1 tbsp. chopped fresh flat-leaf parsley
2 tbsp. fresh dill, chopped

Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat till hot but not smoking, then cook salmon, turning once till just cooked through, about 7 minutes. Transfer to platter.

In same skillet, cook shallot over moderate heat, stirring till softened. Stir in pepperoncini, half and half, parsley, and 1 tbsp. dill, and simmer till sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill, and salt & pepper. Pour cream sauce over salmon and serve with lemon wedges.

Makes 4 servings.

Submitted by: Karen LaValley