Salmon cutlets with lemon chive cream sauce

• 1 1/4 lb skinless salmon fillet sliced into thin cutlet size portions
• 1 8 ounce bottle clam juice
• 1 shallot, chopped
• 4 tbsp fresh lemon juice
• 2/3 cup dry white wine
• 1/2 tsp black pepper
• 1/2 tsp cajun seasoning
• 1/2 cup chicken stock
• 3 clove garlic chopped
• 1 cup heavy cream
• 2 tbsp chopped chives
• 1 tbsp butter
• 1 tsp hot sauce

1. For Sauce
2. Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid
3. Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm
4. Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon
5. Great served with crusty bread for dipping in the sauce!

salmon fillet, clam juice, shallot, lemon juice, white wine, black pepper, cajun seasoning, chicken stock, garlic, heavy cream, chives, butter, hot sauce

Taken from cookpad.com/us/recipes/338389-salmon-cutlets-with-lemon-chive-cream-sauce (may not work)