Roasted Salmon


Four 8 oz. wild king salmon filets

1/2 cup mixed chopped herbs

(tarragon, parsley, chives, and thyme) Reserve 1 T.

Kosher salt and white pepper

2 cups chicken stock

2 cups clam juice (canned)

1/2 stick unsalted butter (1/8 lb.)

Zest from 2 lemons

8 asparagus spears

(blanched in salt water for two minutes and cut into 2-inch batons)

1 medium-size ripe tomato (diced fine)

2 T. extra virgin olive oil for sautéing

Preheat oven to 450 degrees. Place the chicken stock and the clam juice in a non-reactive saucepan and reduce (cook down) to half its original volume. Set aside and keep warm.

Season the fish with the salt and white pepper and coat one side of the fish with the herbs. Heat a non-stick, oven-proof sauté pan over high heat and add the olive oil. Carefully add the fish, herb side down, to the pan and sauté until golden brown. Turn the fish and place in the oven and cook to desired tempature (medium is approximately 3 to 5 minutes). While the fish is cooking, place the broths back on the heat and bring to a simmer.

Add the butter and mix with a hand-held blender until smooth and frothy. Add your reserved herbs, lemon zest, tomatoes, and asparagus and place back on the heat just long enough to heat everything thoroughly. Check the seasoning.(You might not need to add salt because the clam juice is usually salty.)

We serve the salmon over garlic mashed potatoes and pour the sauce around it. Arrange the asparagus and tomato garnishes in the sauce as you wish.

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