• Firstly, slice your salmon diagonally into six 4 ounce pieces, or have them cut by a fishmonger
• Place the salmon pieces on a cutting board
• Season the salmon generously with salt and pepper
• In a bowl, pour the cream and begin to whip with a whisk till thickened
• Add salt, pepper, mustard, cayenne, and zest to the cream mixture
• Proceed to beat till soft peaks form, don’t over mix as the cream may go stiff
• Fold the chives in the cream mixture, taste to test
• Add butter in a large iron skillet, place over medium-high heat
• As the butter melts and begins to foam, start adding the salmon pieces along with reducing the heat
• Cook each side properly, the skin will add a crispiness
• When the salmon easily flakes with a fork, that means it's cooked
• Remove skillet from flame and let the salmon rest
• Plate the salmon with a spoon of savory whipped cream over each. Garnish with edible flowers and herbs

Notes for this recipe

• Keep an eye on your salmon while cooking, don't overcook
• Soak your salmon in salt-water and brine to prevent any white gunk from covering the salmon surface while cooking
• You can store the salmon and cream sauce separately in airtight containers. Refrigerating them will help them last 10 days whereas freezing them will prolong them to almost a month.
• We recommend eating this meal fresh as the fish is juicier