Ingredients:
3/4 cup clam juice
1/3 cup dry white vermouth
1/4 cup shallots, chopped
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chives, chopped,plus some whole chives for garnish
1 lb center cut skinless salmon fillets, about 1 1/4 to 1 1/2 inches thick
2 tablespoons butter
nutmeg
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.