Baked Salmon Steaks With Parsley, Vermouth And Cream

Recipe Ingredients

4		Salmon steaks, 1" thick - (6 oz ea)
1 cup	237ml	Dry white vermouth
1/4 cup	59ml	Bottled or canned clam nectar
2 tablespoons	30ml	Minced shallots
1		Garlic clove - minced
1 cup	237ml	Whipping cream
1/4 cup	10g / 0.4oz	Parsley leaves
1 tablespoon	15ml	Minced chives = (or the green tops of green onion)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees. Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10 to 15 minutes, until the salmon is just opaque in the middle. Cover and keep warm.

While the salmon is baking, make the sauce. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic. Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add the whipping cream and boil until the mixture is reduced to 1 1/2 cups.

Place half the mixture in a blender or food processor. Add the parsley and puree. Stir into the remaining mixture. If you want a super smooth sauce you can press the sauce through a sieve, but it is not necessary. Return to the pot and boil until the mixture coats a spoon, 2 to 3 minutes. Season with salt and pepper.

Add pan juices from the salmon and the chives or green onion to the sauce. Place the salmon on heated plates or a platter, pour the sauce around the steaks and serve immediately.

Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.