Recipe for Perfect Salmon cutlets with lemon chive cream sauce

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Okay, a high-five will do. 😀. This is definitely a cross between my Pan-Seared Salmon with Tomatoes and Spinach AND my Creamy Lemon Chicken with Asparagus. Oven Baked Salmon with flavorful and simple lemon cream sauce.

Prepare skinless salmon fillet sliced into thin cutlet size portions.
You need 8 ounce bottle clam juice.
Use shallot, chopped.
You need to prepare fresh lemon juice.
You need to prepare dry white wine.
Provide black pepper.
You need cajun seasoning.
Provide chicken stock.
Use garlic chopped.
You need to prepare heavy cream.
Provide chopped chives.
You need butter.
You need to prepare hot sauce.

Short Tips:

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For Sauce.
Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid.
Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm.
Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon.
Great served with crusty bread for dipping in the sauce!.

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