REMOVE core and seeds from red peppers; CUT into 1/4 inch cubes.

SPRINKLE both sides of salmon steaks with salt and pepper.

In a nonstick skillet or saute pan over medium high heat, MELT butter; PLACE steaks in pan; COOK until lightly browned on both sides, about 3 to 4 minutes per side.

TRANSFER steaks to warm platter; COVER with foil.

LEAVE cooking butter in skillet; USE a wooden spoon to SCRAPE the bottom of the pan to loosen the browned bits; ADD shallots, cayenne pepper, and red peppers.

COOK over medium-high heat, STIRRING, until vegetables are wilted, about 4-5 minutes.

ADD wine; INCREASE heat to high; COOK until about half the liquid in the pan evaporates.

LOWER the heat to medium high; ADD cream; COOK, STIRRING, until liquid reduces again by about half.

ADD the salmon steaks together with accumulated juices and chopped dill; BRING to a simmer; COOK until warmed through, about 1 minute.

CHECK seasoning; ADD salt and pepper if desired.