Pan-Roasted Salmon with seared corn sauce from The Hog Island Book of Fish & Seafood: Culinary Treas

Ingredients

• Fine sea salt and freshly ground pepper
• Four 6-ounce (170-g) salmon fillets, pin bones removed
• ⅔ cup (165 ml) heavy cream
• 1½ cups (360 ml) chicken stock or shrimp stock
• 1 tablespoon vegetable oil
• 1 tablespoon dry sherry (optional)
• 3 tablespoons unsalted butter
• 2½ cups (365 g) fresh corn kernels (from 2 large ears)
• 1 cup (125 g) finely chopped onion
• ¼ teaspoon chipotle or other pure chile powder, or to taste
• Fresh herb sprigs, such as basil, tarragon, or chervil
• 2 tablespoons rinsed salmon roe (optional)