Salmon Poached in Orange Juice

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Ingredients:
1/2 cup (1 stick) butter, plus 1 tablespoon
2 large shallots, peeled and minced
1 1/2 lbs. salmon fillet
3/4 cup orange juice
1/4 cup clam juice or chicken broth
1/2 cup heavy cream
Salt and white pepper to taste
Candied Orange Peel (Optional)
Parsley, chopped

Preparation:
Preheat oven to 350˚.  Cook shallots in a small skillet over medium heat in 1 tablespoon butter until softened.  Set aside.

Using a thin, sharp knife, cut salmon on the diagonal into 1 1/2-inch thick slices.  When the knife reaches the skin, turn it to remove the salmon slice from the skin.

In a large skillet, combine orange juice, clam juice and shallots.  Add salmon in a single layer.  Bring liquid to just below a simmer and poach salmon for 3 minutes.  Using a slotted spatula, remove salmon from liquid and place on a baking sheet.  Place in a 350˚ oven for about 3 more minutes, or until just cooked.

Meanwhile, boil poaching liquid on high until reduced by half in volume.  Add cream and reduce again by half in volume.  Add salt and white pepper. 

Serving Suggestion:
Spoon sauce on individual serving plates.  Top with salmon and garnish with either candied orange peel or chopped parsley.