A sophisticated main course that’s quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Serves 4.

INGREDIENTS

  • 1 cup dry white wine
  • 3 tablespoons bottled clam juice
  • 3 large garlic cloves, minced
  • 2 large shallots, minced
  • 1 cup whipping cream
  • 1/2 cup plus 3 tablespoons chopped parsley

  • 1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)

  • olive oil

  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried

  • 1 tablespoon minced chives or green onion
  • parsley sprigs

    DIRECTIONS

    Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.

    Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.

    Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.