Salmon Archiduc

Last week, when my nurse daughter was home (because who else could she go visit for her 3 day weekend from Monday through Wednesday?), she went out and picked up a package of salmon for dinner.  I hauled out a New York Times Cookbook authored by Craig Claiborn, and this recipe was there, waiting for me to cook it.  Naturally, it's modified to suit what I had in the house, but isn't that the way it goes everywhere?  Oh, Please, Don't tell me I'm the only person who can't ever cook a recipe the way it's written!

SALMON ARCHIDUC

2 pounds salmon
4 tbsp butter
1 onion, minced
1-1/2 cups warm milk
1 tsp salt
1/4 tsp pepper, or to taste
1/4 cup cold water
2 tbsp cornstarch
1/4 cup sherry
1/2 cup heavy cream
1/4 cup chopped parsley

Melt the butter in a large skillet, cook the onion until soft, then add the salmon, season with the salt, and cook, flipping once, until it flakes apart.  Remove the salmon to a plate, and put the skillet's cover over it to keep it warm.  Add the milk to the skillet with the pepper and sherry, and heat to a simmer.  Whisk the water and cornstarch together, then whisk into the milk mixture.  Heat until the sauce thickens, add the cream, and turn down the heat so it doesn't boil.  Stir in the parsley, then put the salmon back in the pan for a minute to get it hot again.  Serve with rice.

Everyone liked this.  Well, OK, maybe my littlest fussbudget just tolerated it.  But even my dearly beloved said I should make this again soon, and he's not the world's greatest fan of salmon. I call that a win!

Happy Monday, everyone!