* 2 salmon steaks, about 6 ounces each
* salt and pepper
* 2 tablespoons butter
* 1 shallot, chopped
* 1/4 cup vermouth
* 1 English cucumber
* 1/2 cup chopped seeded tomatoes
* 2 tablespoons heavy cream
Preheat oven to 425 degrees F. Blot salmon dry and sprinkle with salt and pepper.
Butter oven-proof shallow dish and sprinkle with shallots.
Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.
Meanwhile, with vegetable peeler, make 6 lengthwise strips of cucumber. Roll each up to form a rose.
Remove salmon from baking dish and cover with foil to keep warm.
Add tomatoes and cream to baking dish and cook over medium heat until slightly thickened.
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