It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket. It's barely more difficult than my usual method and results in a luscious herbed cream sauce for serving.
Why I picked this recipe: It's hard to say no to salmon this time of year.
What worked: As McGruther explains in her book, salmon is just about the only fish that can hold up to the rich cream. The abundance use of herbs is critical to this balance.
What didn't: Nothing.
Suggested tweaks: You could play with the herbs if you'd like. The bay is particularly nice, so I wouldn't change it, but parsley would be a nice sub-in for the other herbs.