Ingredients:

4 each salmon fillets, 5 -6 oz. each
As needed cooking oil

For Chef Larry's Cajun Spice (recipe follows)

1/2 cup paprika
1/2 tsp. cayenne pepper
1 tsp. black pepper
1/4 cup thyme leaves
1/4 cup oregano leaves
2 tsp. granulated garlic
1/4 cup salt

For service Chef Larry's Whole Grain Mustard Sauce (recipe follows)

1 ½ cups zucchini and yellow squash julienne cut with baby pear tomatoes, sautéed lightly in butter and seasoned with salt and pepper
To garnish chives, minced

Method:

Prepare Chef Larry's Cajun Spice by combining ingredients and mixing well. Store in an air-tight container and reserve until use. Prepare Chef Larry's Whole Grain Mustard Sauce per recipe, reserve. Dust salmon fillets with Chef Larry's Cajun Spice and shake off excess. Heat a sauté pan over medium heat. Add a small amount of cooking oil to pan and add seasoned salmon. Sear for 4 minutes on each side or until cooked. Remove salmon fillets and reserve keeping warm. Portion sauteed zucchini, yellow squash and tomatoes in the center of the serving plates. Place seared salmon fillets over vegetables. Nappe with Chef Larry's Whole Grain Mustard Sauce. Garnish with minced chives and serve immediately.

Makes 4 Servings

Chef Larry's Whole Grain Mustard Sauce

Ingredients:

3 oz. butter
1/2 tsp. shallot, minced
1/4 tsp. garlic, minced
3 – 4 oz. dry white wine
1 tbsp. whole grain mustard
1/4 cup fresh chicken stock
1/4 cup cream
Squeeze fresh lemon juice
To taste salt
To taste fresh ground black pepper

Method:

Melt butter in a sauce pan over medium heat. Add shallot and garlic sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add whole grain mustard, continue to simmer and again reduce liquid by 1/2. Add chicken stock and cream, reduce until sauce thickens Season with a squeeze of fresh lemon juice, salt and pepper. Reserve keeping warm until service.

Makes 4 Servings