This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/features/winedinedonate).
Provided by Michael Kornick
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. (Alternatively, marinate salmon in large glass baking dish.)
- Preheat grill to moderate heat.
- Remove fish from marinade and pat dry. Sprinkle with salt and pepper. Grill steaks, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.
- In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking. Add fennel and onion and sauté until just soft, about 2 minutes. Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil. Cook until clams open, about 10 minutes. Discard any clams that have not opened.
- Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions, and fennel around salmon and serve immediately.
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