Five Ingredient Salmon With A Tangy Honey Cream

Step 1: Sauce ... Start this first as it cooks the longest. Add the cream, honey and mustard to the sauce and bring to a light boil - reduce to a light simmer and let it go. Stir it every few minutes and the cream will naturally thicken on it's own. This is not a thick sauce but a thin drizzle. It is just a nice compliment to the fish.

Step 2: Fish ... Let it come to room temp, you don't want to cook COLD fish. Season it well with the lemon pepper and salt. I add a little extra plain pepper as I like to peppery flavor, but that is up to you.

Step 3: Cook ... As the sauce simmer, cook the fish. They don't take more than 10 minutes. Spray a non-stick saute pan with Pam or you could even use a butter spray, it isn't necessary to have that much in the pan. Bring to medium high heat and add the salmon, flesh side down. Cook 4-5 minutes and flip. Cook the other side until the salmon is firm, but still moist and juicy. Salmon is best when it is a tad under done as it continues to cook once it is removed from the heat.

Step 4: Serve ... Plate the salmon and drizzle with the sauce. ENJOY! And don't forget this sauce is so good over vegetables, poached eggs, other fish - not just salmon; and even over grilled lamb chops.