SALMON with PARSLEY CREAM SAUCE
A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.
1 cup dry white wine
3 tablespoons bottled clam juice
3 large garlic cloves, minced
2 large shallots, minced
1 cup whipping cream
1/2 cup plus 3 tablespoons chopped parsley
1½-pound salmon fillet (about 3/4 to 1 inch thick)
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1½ cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.