Sherried Salmon Steaks

Luckytrim

Grill Master
Gold Site Supporter
Sherried Salmon Steaks


2 salmon steaks
8 ounces mushrooms, thinly sliced
1 tablespoon butter
1/3 cup sherry
1 cup light cream
1/2 cup chicken stock
2 ounces capers
2 tablespoons fresh parsley for garnish

Saute the mushrooms in the butter until thoroughly cooked but not yet browning.
Add the sherry and let simmer until the alcohol has evaporated.
Add the cream and chicken stock.
Thoroughly rinse the capers (they're usually purchased in brine and
you don't want the acidic taste) and add to sauce
Broil the salmon steaks - about 5 - 7 minutes a side, depending on thickness. The sauce should simmer while the steaks
are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over them and garnish with the parsley
Extra sauce is great on potatoes.
 
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