Baked Salmon Steaks With Parsley, Vermouth And Cream Recipe

• 4 x salmon steaks, 1" thick - (6 ounce ea)
• 1 c. dry white vermouth
• 1/4 c. bottled or possibly canned clam nectar
• 2 Tbsp. chopped shallots
• 1 x garlic clove chopped
• 1 c. whipping cream
• 1/4 c. parsley leaves
• 1 Tbsp. chopped chives (or possibly the green tops of green onion) Salt to taste Freshly-grnd black pepper to taste

1. Preheat the oven to 350 degrees.
2. Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper.
3. Bake for 10 to 15 min, till the salmon is just opaque in the middle.
4. Cover and keep hot.
5. While the salmon is baking, make the sauce.
6. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic.
7. Bring to a boil and cook till the mix is reduced to 3/4 c.. Add in the whipping cream and boil till the mix is reduced to 1 1/2 c..
8. Place half the mix in a blender or possibly food processor.
9. Add in the parsley and puree.
10. Stir into the remaining mix.
11. If you want a super smooth sauce you can press the sauce through a sieve, but it is not necessary.
12. Return to the pot and boil till the mix coats a spoon, 2 to 3 min.
13. Season with salt and pepper.
14. Add in pan juices from the salmon and the chives or possibly green onion to the sauce.
15. Place the salmon on heated plates or possibly a platter, pour the sauce around the steaks and serve immediately.
16. This recipe yields 4 servings.
17. Comments: The sauce also goes well with halibut, cod, sole and chicken.

salmon, clam nectar, shallots, garlic, whipping cream, parsley, chives

Taken from cookeatshare.com/recipes/baked-salmon-steaks-with-parsley-vermouth-and-cream-75565 (may not work)