Saucy Salmon

Lately, I’ve been enamored of simple recipes with very few ingredients.  I made up this salmon recipe based on a suggestion from a friend to use heavy cream for sauces, instead of making a roux with flour.  I’ve made this a few times now and it’s one of those “no fail” recipes – always good and always easy.  I like to serve it with roasted asparagus.

• Season 2 or 3 salmon fillets in Tony Chachere’s Original Creole Seasoning (or some tasty seasoning of your choice)
• Heat 1 Tablespoon butter in a large frying pan on medium-high heat
• Swish the butter around and when it starts to bubble a bit, add 1 Tablespoon olive oil
• Once it’s hot, add the salmon
• Fry for about 3 minutes per side (Tip: cut off and remove the thinner parts before they get overcooked – it doesn’t look as nice, but it tastes better)
• Remove the salmon to a plate, turn the heat to low and then let the pan cool off a bit
• Add about 1/2 cup of heavy cream (I never measure), some lemon juice, and a dash of balsamic vinegar
• Stir, heat it through and reduce it if you like
• Season to taste (if you use Chachere’s, you won’t need any more seasoning) and pour over salmon to serve