* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley
Saute the mushrooms in the butter until thoroughly cooked but not yet browning.
Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they’re usually purchased in brine and you don’t want the acidic taste) and add to sauce Broil the salmon steaks – about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.