1 salmon filet, patted dry, cut into 3-inch portions
2-3 tablespoons clarified butter or ghee
salt and pepper
Mustard Cream Sauce
1/2 cup heavy cream
1 teaspoon yellow mustard
2 teaspoons dijon mustard
Big pinch white pepper
- Season filets with salt and pepper. Heat butter in a large heavy skillet over medium heat until hot. Place filets flesh side down and cook, undisturbed, for 2-3 minutes. Carefully flip with a thin metal spatula and cook another 1-2 minutes, depending on how thick the filets are, until cooked through. Serve immediately with mustard cream sauce spooned over the top.
- While the salmon is cooking, pour cream into a small sauce pan and stir in the mustards and white pepper. Heat gently over low heat. Cook 1-2 minutes until slightly thickened.