1 pound fresh Salmon Fillets
1 teaspoon Adams Reserve Herbes de Provence
1/4 teaspoon each Adams Reserve Fine Sea Salt and Ground Black Pepper
2 Tablespoons Ottavio Private Reserve Extra Virgin Olive Oil
1 cup Cookwell & Company ™ Fin and Feather Citrus Marinade
1 cup half & half or heavy cream
Heat a large, heavy skillet over Medium heat 4 to 5 minutes or until very hot but not smoking.
Rinse salmon and pat dry. Season with herbes de Provence, salt and pepper.
Place olive oil in hot skillet. Add salmon; cook 5 to 6 minutes per side or until done. Remove salmon to a plate.
Add Cookwell marinade and cream to same skillet. Bring to a boil; simmer 3 to 5 minutes or until thickened. Pour sauce over salmon and serve immediately
No Nutritional Information Available