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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.
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