1.Patted dry salmon fillets, sprinkle with salt and pepper. Heat the Platinum Chef Plus non-stick pan add oil, pan sear the fillets each side over medium heat till cooked. Set aside. 2.In another pan add oil, cook herbs and shallot until fragrant. Flame with white wine, then add cooking cream and stock. 3.Season with salt pepper and lime juice as desire, pass through a sieve.