What You Need:
- 2 salmon steaks, about 6 ounces each
- salt and pepper
- 2 tablespoons butter
- 1 shallot, chopped
- ¼ cup vermouth
- 1 English cucumber
- ½ cup chopped seeded tomatoes
- 2 tablespoons heavy cream
How to Make It:
- Preheat oven to 425° F. Blot salmon dry and sprinkle with salt and pepper. Butter oven-proof shallow dish and sprinkle with shallots.
- Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.
- Meanwhile, with vegetable peeler, make 6 lengthwise strips of cucumber. Roll each up to form a rose. Remove salmon from baking dish and cover with foil to keep warm. Add tomatoes and cream to baking dish and cook over medium heat until slightly thickened.