Salmon Fillets with Shellfish and Parsley Broth

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Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Simply Salmon

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.