Pan-Fried Salmon in Curry Cream Sauce

Ingredients

• 1/2 cup heavy whipping cream
• teaspoon mild curry powder
• teaspoon lemon juice
• pinch esground ginger
• (4 ounce) salmon fillets
• salt and freshly ground black pepper to taste

Instructions

1. Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.