Pan Seared Salmon with Creole Cream Sauce



We had some frozen salmon fillets and I was trying to think of a way to "spruce" it up a little. So I decided to make a bath of cream sauce to put it in, and top with our sweet and sour carrot and cucumber noodle salad I made recently.  It was awesome, and it made a simple dish elevated in flavor and presentation.

4 Salmon fillets, thawed
3/4 cup plain Greek yogurt
3 tsp Dijon mustard
2 tsp ground yellow mustard
1 tsp cayenne, 4 tsp Worcestershire
 1 tbsp honey, 3/4 cup milk or cream (I used 1% milk)
1/4 cup plain almond milk. 

Season the salmon with a light sprinkling of salt and pepper, and a small sprinkle of paprika. On medium heat in a cast iron skillet, cook the salmon about 5 to 6 minutes per side. 

While it is cooking mix the yogurt, mustard, yellow mustard, Worcestershire, honey, milked and almond milk together. Place in a saute pan and warm on medium low heat, just enough to heat through.

After the salmon as cooked on both sides place in the broiler on high for about three minutes or until the top of the salmon is a nice brown color.

Plate your cream sauce on your place and place your salmon on top. Place your salad on top and, voila! Serve with a vegetable of your choice. This sauce is a perfect compliment with the fish. Printable recipe here.



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