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Ingredientes
- 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
Direcciones
- 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 min, till the salmon is just opaque in the middle. Cover and keep hot.
- 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 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..
- Place half the mix in a blender or possibly food processor. Add in the parsley and puree. Stir into the remaining mix. 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 till the mix coats a spoon, 2 to 3 min. Season with salt and pepper.
- Add in pan juices from the salmon and the chives or possibly green onion to the sauce. Place the salmon on heated plates or possibly a platter, pour the sauce around the steaks and serve immediately.
- This recipe yields 4 servings.
- Comments: The sauce also goes well with halibut, cod, sole and chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 12 servings | |
| Calories 36 | |
| Calories from Fat 33 | 92% |
| Total Fat 3.71g | 5% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 5mg | 0% |
| Potassium 21mg | 1% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.3g | 0% |
