Ingredients

• 1 cup dry white wine
• 3 tablespoons bottled clam juice
• 3 large garlic cloves, minced
• 2 large shallots, minced
• 1 cup whipping cream
• 1/2 cup plus 3 tablespoons chopped parsley
• 1 1 1/2-pound salmon fillet (about 3/4 to 1 inch thick)
• Olive oil
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried
• 1 tablespoon minced chives or green onion
• Parsley sprigs

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Instructions

1. Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1/2 cup parsley. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until parsley is finely minced. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
2. Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, skin side up, 4 minutes. Turn salmon over; season with salt and pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
3. Bring sauce to simmer. Whisk in tarragon, chives and remaining 3 tablespoons parsley. Season sauce with salt and pepper. Pour sauce over salmon. Garnish with parsley sprigs and serve.