• One and ½ pounds of king salmon fillets, skin
• off and pin bones removed;
• Salt and pepper;
• ½ cup heavy cream;
• 2 teaspoons of Dijon mustard;
• Pinch of cayenne;
• ½ teaspoon of lemon zest;
• One tablespoon of snipped chives;
• 2 tablespoons of butter;
• Tarragon leaves for garnish;
• Watercress for garnish; and
• Violets, nasturtiums or other edible flower petals for garnish.

Slice salmon diagonally into 6 four-ounce portions about ½ to ¾ inches thick (or have your fishmonger slice it). Place on a cutting board or baking sheet and season both sides generously with salt and pepper.

 Put the cream in a mixing bowl and beat with a whisk until just barely thickened. Add ¼ teaspoon of salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in the chives; taste and adjust seasoning.

 Put the butter in a large cast-iron skillet over medium heat. When the butter begins to foam, add the salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.

 Transfer the salmon to a platter or individual plates. Spoon some savory whipped cream over each serving; garnish with tarragon, watercress and flowers, if desired.