1 c. heavy cream
Salt and pepper
1 T. prepared horseradish
2 tsp. chopped fresh chives or scallion tops
4 salmon fillets, about 1-1/2 # in all
Combine cream, 1/2 tsp. salt and 1/8 tsp. pepper in a saucepan and bring to a boil over medium high heat. Reduce heat and simmer until cream has reduced to 1/2 c., about 5 minutes. Remove from heat and stir in horseradish and chives. Cover and keep warm while preparing fish. Heat a non stick frying pan until very hot. Push fish in pan skin-side up. Sear until browned, about 2 minutes. Turn fish over and sear other side, about 2 minutes. Reduce heat to low, add 2 T. water and immediately cover pan. Let steam until fish is done, about 5 minutes. Serve with the sauce.
1/2 c. mayonnaise
2 T. chopped fresh parsley
Heat oven to 450. Cut unpeeled potatoes into very thin slices. Put in heavy pan with 1-1/2 tsp. salt, 1/4 tsp. pepper and 3 T. oil and toss to combine. Spread the potatoes out and roast 10 minutes. Turn with a spatula. Sprinkle the salmon steaks with salt and pepper and put on top of the potatoes. Brush the fish with remaining 1 T. oil. Roast, turning the fish over halfway through cooking time, until the fish is just done, 10 to 15 minutes. Meanwhile, combine the mayonnaise, parsley, 1/8 tsp. salt and 1/8 tsp. pepper. Serve the salmon and potatoes with the parsley mayonnaise.