Salmon with creamy sun dried tomato sauce

 This is best with fresh caught red salmon...YUM!

I generally eyeball the measurements. These can be pan fried or grilled. We prefer them grilled.

FISH:
1 whole, smallish salmon, cleaned, deboned, & fileted
Mrs. Dash seasoning, or whatever herbs and spices you like

butter

SAUCE:

2 Tbsp butter
3 Tbsp chopped sun dried tomatoes in oil OR dried sun dried tomatoes
1/4 cup grated parmesan, or other hard flavorful cheese
3 or 4 Tbsp sour cream or heavy cream

dash garlic powder

dash onion powder
salt to taste
fresh ground pepper

lemon juice

Let fillets come to room temperature...about 15 minutes.  Pat both sides dry with a towel or paper towel. Season the both sides of the fish with Mrs. Dash and salt.  If you're using dried sun dried tomatoes, leave them whole and place in a skillet with about 1/4 cup water. Cover and bring to a boil. Turn heat to low and cook 3 or 4 minutes, until soft. Chop and set aside. 

Either preheat a grill, or heat a skillet to medium high heat. Add a pat of butter to the hot skillet, and melt. Lay the skin side down in the skillet or on the grill.  Cook until the pink turns opaque about halfway through the thickness of the filet.  Flip with a spatula when the filet is pink half way up the side of the fish. Thick filets can take up to 5 minutes each side. Thin filets can be done in 1 minute each side. Remove to a clean plate when done, and squeeze lemon juice over the top.

For the sauce: Turn off the heat and remove pan from burner. Add sun dried tomatoes and between a tsp and Tbsp of sun dried tomato oil, or more butter to the pan to generously coat the bottom. Stir and cook in residual heat about 1 minutes. Add cheese to the pan and stir to melt. Stir in sour cream. Add salt and pepper to taste. Serve sauce over fish immediately.