By: CB Duke

Salmon with Cream Sauce

Salmon is probably the most versatile fish to work with.  There are many kinds of salmon and trout are in the same family.  So it is important to thing about the “pure” taste of the essential element I am cooking.  And then of course there is the method by which I am going to cook that thing.  Salmonidae are incredibly versatile, and they live in the ocean as well as fresh water so that will affect the taste of the fish.  Farm raising techniques have also improved significantly over the years. 

Salmon can be baked, broiled, fried, grilled, boiled, poached, sautéed and so forth.  Then there are all the seasonings and a variety of toppings.  Another one of my favorites is pecan encrusted with maple syrup.  Before you begin a meal with fish as the essential element and possible sauce accompaniment, I want you to think about the “pure” taste of that cooked fish in your mouth.   Mull it over in your mind and recognize the flavor and then you can contemplate what sort of “sauce” accompaniment you would like as well as your vegetable and starch.  As with everything I do taste is the key, especially your own personal taste.  Convenience and ease of preparation comes in a close second.

In this case we have some nice Salmon filets.  I prefer King Salmon.  Fortunately, it is readily available at many seafood purveyors.  But really most anything in the Salmonidae family will provide wonderful table fare and work with this sauce.  I will leave it up to your imagination and taste to consider a variety of other fish.

Depending on how many you are feeding:

  • Heavy whipping cream (1/4 to 1/2 cup) or more
  • Lemon curd to taste (1 to 3 tablespoons)
  • You can add some Agave syrup if you want a little sweetness
  • Green Tobasco Sauce or chopped jalapeño (to taste)

Whip mixture until it looks like whipped cream

Chill in refrigerator

Place a large spoonful on top of warm Salmon fresh off the stove or grill