4 salmon filets, boneless
8 oz. heavy whipping cream
3 tbsp. Dijon mustard
Olive oil
Salt and pepper

Between two sheets of oiled wax paper or plastic wrap, lightly pound (with a mallet) the salmon filet until about 1/8 inch thick. Repeat for each filet. Set aside.

In small saucepan, heat cream and mustard with salt and pepper to taste. Reduce slightly to a gravy consistency and set aside in a warm place.

Broil over white hot coals (or on high, if using a gas grill) or bake in oven at 475°F until salmon reaches desired doneness. It will lose its translucency, will flake easily and will be tender in 5-10 minutes, depending upon the size of the steaks. Do not overcook. Spoon sauce over steaks and serve.