Salmon fillet with oyster sauce

1. Heat 2 tablespoons of oil in a nonstick skillet. Place the salmon fillets in a pan. Cook over low heat for 15 minutes without flipping them.

2. Meanwhile, open oysters keeping their water. Remove the oysters from their shells. Keep the shells and cover with cling film. Filter the water. Peel and finely chop the shallot. Heat the remaining oil in a pan. Add the shallots and pour the water from the oysters. Bring to a boil and reduce by half. Filter again and put back in the pan. Add the cream, whisk. Salt and pepper. Place the oysters in the sauce. Keep warm.

3.  At the end of cooking, flip the salmon fillets and continue cooking for 1 minute. Divide the salmon on plates. Pour the oyster sauce and serve with leeks.

Photo credit: Sucré Salé