Seared Atlantic Salmon with a Citrus Cream

Ingredients

4 Tbsp.            olive oil

4 ea.                 shallots, thinly sliced (about ½ cup)

2 ea.                 garlic cloves, minced

1                      8-ounce bottle clam juice

¾ cup               whipping cream

½ cup               white wine

½ cup               fresh orange juice         

2 Tbsp.            sun-dried tomatoes, diced

1 Tbsp.            fresh lime juice

1 tsp.                herbes de Provence*

1 tsp.                Worcestershire sauce

½ tsp.               grated orange zest

½ tsp.               grated   lime zest

Fresh basil leaves

All purpose flour

4 ea.                 5 to 6 ounce Salmon fillets (can use Red Snapper, Tilapia, etc. any firm fish)

Preparation

Heat 2 tablespoons oil in heavy medium skillet over moderate high heat.  Add shallots and garlic; sauté 30 seconds.  Add clam juice, cream, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, and Worcestershire sauce, citrus zests.  Boil until sauce is reduced to 1 ½ cups stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead.  Cover and refrigerate.  Re-warm before using.)

Place flour in shallow dish.  Sprinkle salmon fillets with salt and pepper.  Dredge fish in flour, turning to coat; shake off excess.  Heat remaining oil in heavy large skillet over moderate high heat.  Add salmon and cook until golden brown and cooked through, about 4 minutes per side.  Transfer to plate.  Add sauce to skillet and bring to simmer.

Plate salmon, then drizzle with sauce and sprinkle with basil and additional orange zest.  Serve.

* A dried herb mix available at specialty stores.  If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.