Salmon Condercet. A classic French dish.

We love salmon and as such we always try new ways to prepare it.  Today’s recipe is an adaptation from “Another Season Restaurant” cookbook. I had the pleasure to eat at the restaurant in Boston and let me tell, it was a fantastic experience. We went back a couple of times as we could not get enough of it.  It is absolutely…. Well I am going to let you be the judge of it.  However I do want feedback.
Steamed broccoli are perfect and light side dish.   Enjoy…

SALMON CONDERCET
4 6-oz boneless and skinless fillets
2 tablespoons unsalted butter
3 small vine ripened tomatoes, peeled, seeded and sliced
½ cup fish stock (chicken stock is ok)
½ small cucumber, peeled, seeded and very thinly sliced
½ cup heavy cream
¼ cup loosely packed fresh parsley leaves, finely chopped

Heat the butter in a 12 inch heavy stainless steel sauté pan, add the tomatoes, and reduce on high heat for 5 minutes.  Add the stock and salmon and gently braise, covered until the fillets have cooked 7 to 10 minutes.  To insure the salmon is cooked insert a knife on the thickest part of the salmon.  Do not overcook.
Remove the fillets with a slotted spatula and place on a serving platter and keep warm.
Add the cucumber to the pan juice and reduce the sauce over high heat until it has thick consistency.  Keep scraping down the sides of the pan to prevent the sauce from scorching.  Add the cream and parsley and reduce to a fairly thick consistency.  Add salt and pepper to taste and pour sauce over the salmon.

STEAMED BROCCOLI
1 bunch of broccoli
Salt
1 tablespoons olive oil
1 teaspoon lemon juice

Steam the broccoli until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.