I made salmon for dinner the other night, and I must say, it turned out excellent. It was an Eric Ripert recipe, but I customized it a bit, because I’m a bold chef willing to take chances.

I didn’t have half the stuff he called for (especially to make the sauce),so I made a white wine tomato cream sauce. The cream was the star of the show, as it always is. Maybe it’s one of those things that looked better in person, and will end up on a bad Instagram food photo site, like this.