Name: Salmon Fillets with Shellfish and Parsley Broth
Yield: Makes 4 Main-Course Servings
Ingredients: four 6- to 8-ounce salmon fillets with the skin on or off; salt; 1 pound New Zealand cockles or mussels or 20 littleneck clams; pepper; ¾ cup dry white wine; ½ cup heavy cream; 2 tablespoons chopped parsley (chopped at the last minute); 1 tablespoon olive oil

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

Clams, cockles, or mussels can all be steamed open to provide a base for a savory broth you can use to surround sautéed, baked, poached, or grilled salmon fillets. Because the sauce should be made at the last minute, I sometimes bake the salmon fillets instead of sautéing them so I can fuss with the sauce while the salmon is cooking.