Salmon With Cucumber Roses
2 salmon steaks, about 6 ounces each
salt and pepper
2 Tablespoons butter
1 shallot, chopped
1/4 cup vermouth
1 English cucumber
1/2 cup chopped seeded tomatoes
2 Tablespoons heavy cream
Preheat oven to 425 degrees 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. Place
salmon on serving plates and pour sauce over salmon. Top each steak with
3 cucumber roses. Serves 2
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