Salmon with Savory Whipped Cream
Be warned, this is a very decadent entree! The combination of the whipped cream and the butteriness of the salmon will make you feel quite naughty!
Servings: 4 servings
Ingredients
- 2 lb salmon fillet skin off, cut into 4 - 8 oz portions
- salt and pepper to taste
- 1/2 cup heavy cream
- 2 teaspoons dijon mustard
- Pinch of cayenne more or less to taste
- 1 teaspoon lemon zest plus more for garnish
- 2 tablespoon snipped chives plus a little for garnish
- 1 tablespoon fresh tarragon finely chopped, or 1 tsp dried
- 2 tablespoons butter
Instructions
- Place salmon portions on a cutting board or baking sheet. Season both sides with salt and pepper.
- Put heavy cream in a mixing bowl and beat with a whisk until just barely thickened. Add salt, freshly ground pepper, mustard, cayenne, and lemon zest. Beat again until soft peaks form. Don’t let the cream get too stiff. Fold in chives and tarragon. Taste and adjust seasoning. Whipped cream can be made an hour or two ahead and refrigerated.
- Put butter in a large skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 5-6 minutes, then flip and cook 2-3 minutes more. Remove from heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook. Time suggested is based on salmon's thickest part being 2 inches.
- Plate the salmon. Spoon a dollop of savory whipped cream over each serving. Garnish with chives and lemon zest.
Notes
We used the farmed raised King Salmon from British Columbia for this recipe. It was exceptional! Any of our other farm raised salmons would do nicely as well.