Printer-friendly version

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:

1. Preheat oven to 425° F. Blot salmon dry and sprinkle with salt and pepper. Butter oven-proof shallow dish and sprinkle with shallots.
2. Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.
3. 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.