• 1 1/2 tsp paprika
• 3/4 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/4 tsp thyme leaves
• 1/4 tsp oregano leaves
• 1/4 tsp Italian seasoning
• 1 small crushed bay leave
• 1/2 tsp granulated garlic
• 1/2 tsp coriander
• 1/4 tsp gumbo file
• Salmon Fillets (4 - 6 to 8oz)
• 1/4 cup Lemon Juice
• 1 3/8 cup Butter
• 1/4 tsp Basil
• 1 cup White Wine
• 1/2 tsp Parsley
• 1/4 tsp cornstarch

1. Take 1/2 cup of butter and melt it in a skillet then pour onto a platter.
2. Season salmon and roll around in the butter then place in a cast iron skillet under high heat for 2 1/2 minutes each side.
3. Pour lemon juice in skillet and 1/8 cup of butter and let it heat, then add 1/4 teaspoon of cornstarch and let thicken. If needed add a little water.
4. Place 3/4 cup of butter in a bowl and put Basil & Parsley in it and fill a pastry bag and pipe onto finished Salomon.

(mlia)