SALMON WITH LEMON AND CHIVE CREAM SAUCE

Salmon with Lemon and Chive Cream Sauce image

Number Of Ingredients 10

3/4 cup fish stock or bottled clam juice
1/3 cup dry white wine
1/4 cup finely chopped shallots
1 tablespoon dry vermouth
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
1 piece 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
1 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter

Steps:

Combine stock, wine, shallots, and vermouth in small saucepan. Boil until liquid is reduced to 1/3 cup, about 10 minutes. Add cream; boil until sauce coats spoon, about 2 minutes. Add lemon juice. Strain sauce; return to saucepan. Add chopped chives. Season with salt and pepper.
Place salmon on work surface. Using sharp knife, cut salmon on deep diagonal (almost parallel to work surface) into eight 1/4-inch thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg.
Melt butter in large nonstick skillet over medium-high heat. Working in batches, add salmon to skillet; cook until just opaque in center, 30 seconds per side.
Bring sauce to boil. Divide among plates. Place salmon atop sauce. Garnish with whole chives, if desired, and serve.