Recipes: Sugar-seared salmon with cream sauce

Last update: April 25, 2007 - 4:32 PM

sugar-seared salmon with cream sauce

Serves 4.

This has become our family's best-ever salmon dish. It's so good, we've never even bothered with the cream sauce -- just a squirt of lemon juice. A finely minced clove of garlic can be substituted for the garlic powder.

• 2 tbsp. sugar

• 1 tsp. kosher salt

•¹/₂tsp. garlic powder

•¹/₂tsp. finely ground black pepper

• 4 (6-oz.) skinless salmon fillets, pin bones removed

• 4 tbsp. (¹/₂stick) unsalted butter

•¹/₂c. bottled clam juice

•¹/₄c. heavy cream

• Chopped green onions, for garnish

Directions

Mix together the sugar, salt, garlic powder and pepper in a bowl. Brush the salmon with water to moisten it. Sprinkle on both sides with all the sugar mixture.

Melt the butter in a large heavy skillet over medium high heat. Add the salmon and cook on both sides until it is crusty on the outside and just opaque in the center, about 4 minutes per side. Transfer each fillet to a plate.

Add the clam juice and cream to the skillet. Boil until the sauce thickens enough to coat a spoon, scraping up the browned bits, about 4 minutes. Spoon the sauce over the salmon. Sprinkle with green onions and serve.

Nutrition information per serving:

Calories 415 Fat 26 g Sodium 570 mg Protein 37 g

Carbohydrates 7 g Saturated fat 13 g Calcium 42 mg Cholesterol 160 mg

Dietary fiber 0 g Diabetic exchanges per serving: ½ other carb, 5 lean meat, 2 fat.

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