Heat grill. Lightly dust salmon with flour on both sides.
In a sauce pan wide enough to accommodate the fish, bring cream, capers, clam juice, and salt and pepper to low simmer.
While sauce is simmering, cook salmon over grill until halfway done. When sauce thickens and reduces to about half, add partially cooked slamon to pan and continue to simmer until salmon is cooked through.
Transfer salmon to serving plate and pour cream sauce over and around fish.
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