Combine the cream and salsa in a sauce pan and heat.  The sauce will become thicker.  Pan sear, bake or grill salmon and serve with sauce.

Martha Tip:  When grilling Salmon, start skin side up first then flip.  The skin will get keep the fish moist, then when flipped it will get crunchy and peel right off!

1/2 Cup of corn could also be added to sauce. 

I like my salsa to be smoother for this sauce.  So either make my home made salsa or blend jarred salsa from the store with a stick blender or regular blender. 

Martha Tip:  Never add cream to hot liquid over a direct flame.  Take pan off flame and gradually add cream stirring as you go.

If the cream happens to "break" or separate, no fear, add a lump of butter to the pan and stir.  The fat in the butter and the fat in the cream are attracted to each other and will pull the cream Back together.