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