Low carb. The sauce also goes well with halibut, cod, sole and chicken.
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.
Total Carbohydrates: 16.22
Total Carbohydrates Minus Fiber: 16.08
Carbohydrates per Serving: 4.05
Carbohydrates per Serving minus Fiber: 4.02
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 324 | ||
Calories from Fat: 104 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 109.1mg | 34 % | |
Sodium 187.5mg | 6 % | |
Potassium 630.5mg | 17 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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