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Wild Salmon with Chive Sauce

This recipe comes from "Ireland Memories" by Patricia Tunison Preston. It is available from the publisher, Travel Memories Press, for $15 plus shipping and handling; call 1-800-638-3909.

1 cup white wine
2 tablespoons chopped shallots
1/2 cup heavy cream
1 cup (2 sticks) butter, cut into small pieces
1 tablespoon chopped fresh chives
Lemon juice, to taste
Salt and pepper
1 salmon steak, about 8 ounces
Fresh chives, for garnish

Combine wine and shallots in a saucepan. Bring to a boil and cook until mixture is reduced to about 1/2 tablespoon, about 15 minutes. Add cream and cook until mixture is reduced by half, about 15 minutes. Reduce heat and add butter, a small amount at a time, beating after each addition until butter melts. Add chives, lemon juice and pepper; stir to blend. Keep warm, being careful not to overheat or sauce will separate.

Pour just enough water to cover salmon steak into a skillet or saucepan and bring to a boil. Season water lightly with salt, then add salmon and poach in boiling water just until done, about 10 minutes. Drain. Place salmon steak on a serving plate and top with sauce. Garnish with long lengths of chives. Makes 1 serving.

Thursday, March 14, 2002

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