Salmon with Cream Sauce

by Carol Ann

4 (6oz) Salmon Fillets
4 tbsp Butter (separated 2+2)
2 tbsp All Purpose Flour
2 tbsp Yellow Onion, pureed
2 cloves fresh Garlic, pureed
¼ tsp fresh Parsley, pureed
2 cups 50%-Half & Half and 50%-Water
1 fresh Lemon, cut to 4 wedges
Salt & Pepper to taste
3 sprigs of fresh Parsley

Melt 1 tbsp butter in a large (14") skillet, over medium heat. While butter is melting, lightly sprinkle salt and pepper on both sides of salmon. Tilt skillet until fine coat of butter covers bottom of pan, and place salmon in the skillet. Cook salmon for 30 seconds on each side. Turn salmon and cook an additional 3 minutes on each side. When salmon is done, transfer to a serving platter, and set aside.

Cream Sauce
Puree onion, garlic and parsley in a blender, and saute in 1 tbsp butter, in separate skillet. Add 2 remaining tbsp of butter to skillet. Add 2 tbsp flour to melted butter, and cook on medium heat for 1 minute, stirring often to ensure flour doesn't brown or burn.

Slowly add Half & Half mixture to skillet, stirring constantly with a wire whip in the other hand to prevent lumps. When sauce begins to thicken, add more liquid, until sauce is thick and creamy. Add more water to sauce if mixture becomes to thick, until salmon is ready to serve. Immediately pour over salmon and garnish with lemon wedges and two or three sprigs of fresh parsley. Serve warm.

4 servings