Salmon Fillets with Shellfish and Parsley Broth

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.