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:
Calories415Fat26 gSodium570 mgProtein37 g
Carbohydrates7 gSaturated fat13 gCalcium42 mgCholesterol160 mg
Dietary fiber0 gDiabetic exchanges per serving: ½ other carb, 5 lean meat, 2 fat.