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Baked Salmon Steaks With Parsley, Vermouth And Cream

The sauce also goes well with halibut, cod, sole and chicken.

Type: Fish
Courses: Main Course
Serves: 44 people

Recipe Ingredients

4   Salmon steaks, 1" thick - (6 oz ea)
1 cup 237mlDry white vermouth
1/4 cup 59mlBottled or canned clam nectar
2 tablespoons 30mlMinced shallots
1   Garlic clove - minced
1 cup 237mlWhipping cream
1/4 cup 10g / 0.4ozParsley leaves
1 tablespoon 15mlMinced 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.

Dietary Information:

Total Carbohydrates: 16.22 grams Total Carbohydrates minus Fiber: 16.08 grams Carbohydrates per Serving: 4.05 grams Carbohydrates per Serving minus Fiber: 4.02 grams

"Karen's Gourmet Low-Carb Recipes at"


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