Karen's Gourmet
 Low-Carb Recipes

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.