Recipe: Chef Kevin Belton's Salmon in Cream Sauce

NEW ORLEANS —

Salmon in Cream Sauce 

1 1/2 lbs. salmon fillets, with or without skin

Creole seasoning 

3 garlic cloves, minced

1/2 onion, minced

3-4 oz. jar sun-dried tomatoes in oil, reserve oil drain, and sliced 

1/4 tsp. paprika

1 Tbsp. dried basil

1/4 tsp. crushed red pepper flake

1/2 cup vegetable stock

1 cup half-and-half or heavy cream 

Salt and fresh cracked pepper, to taste

Garnish with fresh basil and parsley 

Lightly season salmon fillets with Creole seasoning. In a large nonstick pan on medium heat, sear salmon fillets in 2 tablespoons vegetable oil, 2 – 3 minutes on each side. Remove salmon from the pan and set aside.

In the same skillet, add 2 tablespoons of oil reserved from the 

 sun-dried tomatoes. Sauté onion, garlic, sun-dried tomatoes, paprika, red chili pepper flakes, and dried basil for 1 minute until garlic fragrant.

Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Add half and half to the skillet and stir until a creamy sauce forms. Adjust seasoning with salt and pepper.

Add salmon back to the skillet and reheat for a few minutes. Sprinkle with fresh basil, and parsley and serve over pasta or rice.