This recipe goes equally well with a dry Riesling wine or a red wine

Serves 4

4 5-ounce salmon fillets, boned and skinned
2 tablespoons low-sodium soy sauce
1 large garlic clove, sliced
1 tablespoon olive oil
1 medium red pepper
1 medium yellow pepper
1/2 cup dry Riesling or dry Red wine
1/2 cup light cream
1 tablespoon Dijon mustard
2 tablespoons capers with brine

PREPARATION
Rub the salmon pieces with the soy sauce, and refrigerate for 30 minutes.
Wash the peppers. Cut in half, discard seeds, and cut into 1/4-inch dices. Reserve. In a large heavy skillet, heat the oil and cook the garlic over moderate heat until the garlic turns light brown, about 5 minutes. Discard the garlic with a slotted spoon. Add the red and yellow peppers to the oil and cook over low heat for 5 minutes.
Pour the wine over the peppers and bring to a boil over medium heat. Boil to reduce the wine by half. Add the cream and return to a boil.
Reduce the heat to low and simmer for about 6 to 8 minutes to thicken.
Preheat oven to 450 degrees.
Heat a large nonstick skillet over high heat. Sear the salmon pieces on one side, about 2 minutes and transfer to a baking dish. Bake salmon for 5 to 8 minutes, depending on the thickness.
Cook until the salmon is flaky and translucent in the center. Reheat the sauce over low heat while stirring. Add mustard and capers with brine