Sugar-Seared Salmon with Cream Sauce

"As a kid, I'd accompany my mother to her job at the racetrack, where she would lead the horses out to the starting gate," writes Michael Hunter of Studio City, California. "Eventually I was helping out in the stalls, and when I got older, I became a jockey. My mother was also the person who, in a roundabout way, inspired my other passion: cooking. I'd come home from school, and she would have prepared something from a box or can. I didn't always like what was on the dinner table, so one day I asked her to buy me a cookbook. Pretty soon I was making dinner for us almost every night. Now, after seventeen years of racing horses and cooking for family and friends, I'm making the jump to professional cooking."

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

American Milk/Cream Dairy Fish Onion SautÃ© Quick & Easy Salmon Clam Summer Bon AppÃ©tit California

1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
chopped green onions
2 tablespoons sugar
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/2 cup bottled clam juice
4 6-ounce skinless salmon fillets

Preparation Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates. Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.

Sugar-Seared Salmon with Cream Sauce

Ingredients

Nutrition facts