Ingredients:
1.5 lb Salmon filet, boned and skinned
1 oz. butter
2 t. curry powder
1 c. heavy cream
1 med. red bell pepper
2t. hot Mango Chutney
Salt

Blanch peppers in lightly salted water for 3-4 min., plunge them into ice water, then skin, seed and slice them into thin strips lengthwise

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. 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, tomato 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.

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