|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
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