Recipe

Baked Salmon Steaks With Parsley Vermouth And Cream Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 1 month ago The sauce also goes well with halibut, cod, sole and chicken. Love this ladies low carb recipes. http://www.lowcarb.ca/karen/recipe001.html Prep:10m Cook:20m Servings:4	Notyourmomm
	easy delicious salmon creamed herbal

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Ingredients

4 6 oz. salmon steaks, 1-inch thick

1 cup dry white vermouth

1/4 cup bottled or canned clam juice

2 Tbsp. minced shallots

1 clove garlic, minced

1 cup whipping cream

1/4 cup parsley leaves

1 Tbsp. minced chives or the green tops of green onion

salt and pepper to taste

Directions

Preheat the oven to 350ºF

Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10-15 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 purée. 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, 2-3 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.

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