1 cup of wasabi peas finely chopped
1 large can of creamed corn
1 pint of heavy cream
1.5 lbs of salmon
1.5 tbl spoon real butter
1.5 tbl spoon olive oil

Pre heat oven to 350. Strain cream corn into medium sized sauce pan (you are just trying to get the large corn kernel skins separated from the creamy corn juice) and discard the corn skins. Add 3/4 of a pint of heavy cream to your cream corn juice and bring to a simmer. Remove sauce and set aside. Rinse salmon and pat dry with paper towel. Cut salmon into serving size pieces. Salt and pepper salmon. Place finely chopped wasabi peas evenly on large plate. Brush olive oil on both sides of salmon filets. Press salmon pieces firmly into chopped wasabi peas making sure that each piece is thoroughly coated. Coat both sides of salmon filets. Heat a large oven safe skillet to medium heat and add the olive oil and butter. When skillet is hot - add salmon skin side up and cook for 4-5 minutes, flip and cook skin side down for another 2 minutes. Take the skillet off the burner and place the whole thing inside the over for another 5 minutes. To plate - pool the sauce you made onto serving plate and place a salmon filet on top.