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| karenbarnaby.com / Baked Salmon Steaks with Parsley, | |||
| Vermouth and Cream | |||
This dish has an out-of-fashion feel to it and, like
many out-of-fashion foods, is extremely delicious. Perhaps in ten years,
we will all be feeling a little less than nouveau, remembering the gallons
of sun-dried tomatoes and balsamic vinegar that we used indiscriminately.
Enjoy with the timeless combination of tiny new potatoes and peas.
Serves 4
4
6 oz. (170 g) salmon steaks, 1 inch (2.5 cm) thick
4
1 cup
dry white vermouth
240 ml
1/4 cup
bottled or canned clam nectar
65 ml
2 Tbsp.
minced shallots
60 ml
1
clove garlic, minced
1
1 cup
whipping cream
240 ml
1/4 cup
parsley leaves
60 ml
1 Tbsp.
minced chives or the green tops of green onion
15 ml
salt and pepper to taste
Preheat the oven to 350°F (175°C). Place the
salmon in a baking dish, without overlapping the steaks, and sprinkle
with salt and pepper. Place in the oven and bake for 10-15 minutes, until
the salmon is just opaque in the middle. Cover and keep warm.
While you are baking the salmon, 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 (180 ml). Add the whipping
cream and boil until the mixture is reduced to1 1/2 cups (360 ml). Place
half the mixture in a blender or food processor, add the parsley and purée.
Stir into the remaining mixture, then press through a sieve. 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.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books