And now for something completely different...

Okay, this is a different post than usual, but perhaps you'll like it anyway. I am a cook by nature, and sometimes I stumble upon a creation that surprises even me. Tonight, Jess bought a couple of pieces of salmon for me to cook, and so I, not being particularly crazy about salmon (it's okay, but it's not my favorite fish) embarked upon a cooking experiment to fix it in such a way that both of us would like.

I started by heating up a few tablespoons of olive oil on my cast-iron grill. I seasoned the fillet with a seasoning blend from Penzey's Spices called Fox Point, then I dropped it onto the grill, seasoned-side down.

Meanwhile, I sliced a couple of large leeks (white to very light green sections only), melted 3 tablespoons of salted butter in a large saucepan and sauteéd the leeks on medium low heat for about 10 minutes (don't let them brown - just let them get clear and soft) while the salmon cooked. I turned the salmon after it formed a crispy crust on the seasoned side and just before it had turned opaque about halfway up.

To the leeks and butter, I added about a cup and a half of heavy cream and turned the heat up to medium. I let the cream come to a boil and cooked it down until it had thickened. Then I added about 3/4 teaspoon of Gulden's Spicy Brown Mustard and stirred it in, adding just a miniscule amount of salt.

When the salmon was finished (not quite opaque in the center), I dressed it with the sauce. It was amazing. It was low-carb. And I had made it up out of my head. It would be really amazing with some peas and pearl onions, but I didn't fix that tonight. Nevertheless, Jess loved it, I loved it, and I have a new favorite way to cook salmon.