For the sauce, combine first 9 ingredients in a small sauce pan. Bring to a boil, then reduce to a stead simmer and cook for 10 minutes or until sauce is reduced to a about ⅔ cup.

Pour mixture through a fine mesh sieve. Push on solids with the back of a spoon to extract all of the delicious sauce. Rinse out pan and add sauce. Cover and set aside.

For the salmon, sprinkle lightly with sea salt and generously with freshly ground black pepper.

Heat a large non-stick sauté pan over medium heat for 1-2 minutes or until hot. Add oil to pan and swirl to coat. When you see the oil shimmer just a bit, carefully add salmon (skin side up if your fillets have skin) and cook for 3 minutes or until golden brown. Gently flip with a flat bladed spatula and cook for another 3-4 minutes or until salmon feels fairly firm to the touch. If it's still a bit soft, remove from burner and cover for a few minutes to finish cooking. Don't overcook or it will be dry.

Transfer to serving plates. Heat sauce for a minute or until bubbly. Add red pepper, cilantro, and chives. Drizzle salmon with sauce and serve immediately.