Properties

High carb No pork No grains High fat No glutten High sodium High protein No sugar

Methods

1 Pour The Lemon Juice, Broth And Cream Into A Small Pot And Bring To A Simmer. Immediately Drop The Heat To Low, Cover The Pot And Simmer Very Gently For 10 Minutes. Add Salt And Pepper To Taste. 2 While The Sauce Is Cooking, Rinse The Salmon In Cold Water And Check For Any Stray Scales (If Skin-On). Pat The Fish Dry With Paper Towels. Add The Canola Oil To A Saut� Pan Large Enough To Fit The Fish In One Layer. Set The Heat To High And Let The Pan Heat Up For 90 Seconds. 3 Lay The Fish Skin Side Down In The Hot Pan And Turn The Heat Down To Medium. Salt The Exposed Side Of The Fish. Let This Sizzle Away Steadily For 3-5 Minutes, Depending On How Thick The Fish Is. An Inch-Thick Fillet Will Take About 5 Minutes. With A Metal Spatula, Turn The Fish, Making Sure The Skin Remains Attached To The Salmon. Salt The Skin Side Of The Fish. Cook For Another 1-5 Minutes, Depending On How Well-Done You Like Your Fish. We Like Our Salmon A Little Rare In The Center, So We Cook The Second Side Of A 1-Inch Fillet About 3 Minutes. 4 Set The Salmon Down On The Plate Skin Side Up, Then Pour Some Of The Sauce Over It. Garnish With The Parsley And Serve At Once.