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Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
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By Karen Barnaby

There is so much wonderful salmon around at this time of year that it would be a shame not to take advantage of it. Both ends of the flavour spectrum are represented here; the first recipe is gentle and smooth. The second is for those who like spice and heat.

Baked Salmon Steaks with Parsley, Vermouth and Cream

Serves 4

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

  • 4 6 oz. salmon steaks, 1-inch thick
  • 1 cup dry white vermouth
  • 1/4 cup bottled or canned clam nectar
  • 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

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.

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

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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