Salmon with Lemon, Chive Cream Sauce

"Salmon season starts today! Fresh salmon right off the boat is indescribable. This is one of the many ways we like to cook it."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine the clam juice, vermouth, and shallots in a small saucepan.
  • Boil until liquid is reduced to 1/3 cup, about 10 minutes.
  • Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
  • Add lemon juice.
  • Strain sauce and return to saucepan.
  • Add chopped chives and season to taste with salt and pepper.
  • Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
  • Sprinkle salmon scallops with salt and pepper.
  • Sprinkle lightly with nutmeg.
  • Melt butter in large skillet over medium high heat.
  • Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
  • Bring sauce to a boil and divide between four plates.
  • Arrange salmon on top of sauce.
  • Garnish with whole chives.

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