Good Life, Good Food: Pan seared salmon with almond cream sauce

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Pan Seared Salmon with Toasted Almond Cream Sauce and Rum Glazed Carrots.


2 each 6 to 8 oz Salmon fillets

1 ½ Tblspns extra virgin olive oil

Kosher salt and Coarse ground pepper to taste

Almond cream sauce

2 Tblspn extra virgin olive oil

1 clove garlic, chopped

1 C white wine

1 Tblspn parmesan cheese

¼ C sliced almonds

¼ C Gandys Heavy Cream


Preheat oven to 400 degrees

Season salmon fillet on both sides with kosher salt and pepper to taste. Heat oil in a large sauté pan over medium high heat, place salmon fillets in the oil and sear until a nice golden brown. Remove from the sauté pan and place in a baking dish and finish four to five minutes in the oven.

In the same skillet you seared the salmon in, heat olive oil and add garlic and almonds cook until soft and almonds toast. Add wine and cook until reduced by half. Add heavy cream and let reduce by half. Whisk in a bit of parmesan to help thicken. Season the sauce with salt and pepper. Serve the salmon fillets with a bit of sauce over the top. A great holiday dish.

Rum Glazed Carrots


1 lb carroteenies or baby carrots, halved

1 ½ Tblspn brown rum

1 ½ Tblspn butter

2 Tblspn brown sugar

1 tsp McCormick nutmeg


Blanch carrots in boiling water for 2-3 minutes, remove and put in an ice bath to stop the cooking. Set in a bowl until ready to add to sauce.

In a sauté pan, melt the butter of medium heat, do not let brown.

Turn flame off and add the rum, nutmeg and brown sugar. Stir thoroughly. Return to a medium flame and add blanched carrots. Cook for an additional 3 minutes, then reduce heat and simmer until glaze is thickened.

Remove from heat and serve immediately. Great holiday dish with all the flavors and fragrance of the season. Great with fish, pork or chicken. Enjoy!