1Rinse and pat dry the salmon fillets with paper towels.
Season with salt and pepper.
2Prepare the sauce by starting with the roux in a non-stick pan adding the half and half,then the mustard and capers,white wine and garlic. Bring to a simmer,add the chicken stock stirring constantly,when it's thickened,set to the side.
3Using a non-stick frying pan big enough to hold the fillets,(you want room to be able to turn them),get the pan hot on high,add the oil then the butter,coat the pan by moving the butter oil around and lay the fillets in. Be careful as not to burn yourself if the oil splatters.I use a splatter screen when doing this.
4Cook the fish for 3-4 minutes per side and check to see if the center is just done.Unless you like your salmon well done.
5Now plate your salmon and spoon the sauce over the fillets,sprinkle with parsley and serve. White and wild rice or couscous goes very well with this and a steamed vegetable. Enjoy!! :)