Salmon With Clams In Herb Broth
serves 8
Recipe from Root Source Challenge
Serve this dish atop rice or pasta or with a crusty baguette. Feta cheese makes a nice garnish, as do additional fresh herbs.
This recipe was featured in Root Source: Clams. It comes from Je Mange la Ville.
ingredients
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
4 tablespoons chopped fresh mint
6 cloves garlic, finely chopped (separate into piles of 4 cloves and 2 cloves)
1/4 cup plus 3 tablespoons extra virgin olive oil
2 salmon filets, 6 to 8 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise
1 medium sweet onion, such as Vidalia, thinly sliced
1 cup dry white wine
3 tablespoons unsalted butter
8 to 12 littleneck or Manila clams, scrubbed
timer
prep: 40 minutes
total:
tools
large re-sealable plastic bag (or large dish)
grill pan (or large skillet)
aluminum foil
8 wide shallow bowls (for serving)
instructions
1. In large re-sealable plastic bag, combine chives, basil, tarragon, parsley, half the mint, the 4 cloves of chopped garlic, and 1/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. You can also marinate the fish in a large dish.
2. Remove fish from marinade. Sprinkle with salt and pepper. Preheat a grill pan or large skillet and grill salmon, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.
3. Using the same pan, add the remaining olive oil, the fennel, onion and the remaining 2 cloves of chopped garlic. Sauté until just soft, about 2 minutes.
4. Add wine, butter, remaining mint, and clams, cover and bring to boil. Cook until clams open, about 8-10 minutes. Discard any clams that have not opened.
5. Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions and fennel around salmon and serve immediately.
