For two people
Ingredients:
1 lb Salmon filet, boned and skinned
1 oz. butter
2 tsp. curry powder
1 cup heavy cream
1 small red bell pepper
1 small green bell pepper
2t. hot Mango Chutney
Salt

Core, seed and cut peppers into narrow slices lengthwise and cross cut them into 3 pieces each.
Microwave on high for a minute or two to soften them and set them aside.

Cut salmon into 1-2 inch, serving size portions and salt lightly. In a heavy skillet or low-sided saucepan, warm butter, and sweat* the salmon pieces, turning them once.

Sprinkle with curry powder, add the heavy cream, bring to a boil, cover and reduce heat secure a low simmer and let the salmon draw for 2-3 minutes.

Remove the salmon with a slotted spoon--keep warm and covered. Reduce the sauce to desired, medium-thick, consistence. Add the peppers, and chutney, salt to taste if needed and simmer 1 min.

Arrange the salmon on a plate or in a deep dish; serve sauce over the top.

Serve over rice . . . optional.

*Simmer on the lowest fire possible to achieve cooking without sauteeing. The idea is to "just exceed warming."