Salmon in Red Pepper Sauce

You all know how to peel red peppers I’m sure. Char them over a flame or under a grill, then put them immediately in a plastic bag and allow them to cool, and the skin slides off easily. Do not make the mistake a well known cookery writer once made, in front of a large audience, of trying to peel them straight from the flame. She was unable to do a book signing for me as we had no gloves to cover the Acriflex. The egg white gives a bit more body to the sauce.