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Categories:
salmon fillet clam juice shallot lemon juice white wine black pepper Cajun seasoning chicken stock garlic heavy cream chives butter hot sauce
Viewed: 47 - Published at: 8 years agoIngredients
- 1 1/4 lb skinless salmon fillet sliced into thin cutlet size portions
- 1 8 ounce bottle clam juice
- 1 shallot, chopped
- 4 tbsp fresh lemon juice
- 2/3 cup dry white wine
- 1/2 tsp black pepper
- 1/2 tsp cajun seasoning
- 1/2 cup chicken stock
- 3 clove garlic chopped
- 1 cup heavy cream
- 2 tbsp chopped chives
- 1 tbsp butter
- 1 tsp hot sauce
Method
- For Sauce
- Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid
- Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm
- Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon
- Great served with crusty bread for dipping in the sauce!
