Fillet of Salmon With Vegetable Bouillon And Littleneck Clams - olive oil

Method

• In a pot, combine 1 tablespoon of olive oil, 2 tablespoons shallots and 1 garlic clove (sliced thinly) over medium heat.
• Cook briefly until the shallots are wilted, then add 1/2 cup of white wine and the clams.
• Cover, bring to a boil, reduce to simmer, and cook for 5 minutes, stirring.
• As the clams open, remove them immediately with a slotted spoon.
• Remove meat from the shell and set aside.
• Strain the broth through a very fine sieve, return to the pan over medium heat and reduce to 1 cup (if the clams yield a cup of broth or less, there is no need to reduce).
• To another saucepan over medium heat, add 2 tablespoons of olive oil.
• Add the fennel, red onions and celery.
• Cook for 1 minute, stirring.
• Add the leeks and stir.
• Add the remaining wine, 3/4-cup water, thyme, bay leaf and whole clove of garlic.
• Do not add salt yet because the clam base is salty.
• Cook over high heat until the vegetables are only slightly crunchy and most of the liquid has evaporated.
• Cover, remove from heat, and keep warm.
• Place the salmon fillets on a steamer rack.
• Season with salt and pepper to taste.
• Place water in the bottom of the steamer, bring to a boil, and place the salmon rack over it, covered with foil.
• Cook over high heat for about 5 minutes; do not overcook.
• Remove from heat and keep warm.
• Meanwhile, to the vegetable saucepan, add the clam broth, scallions, tomatoes, remaining chopped shallots, basil, salt and pepper to taste, chives and the balsamic vinegar.
• Bring to a boil over medium-high heat and cook for about 5 minutes or until the liquid has reduced by about half.
• Remove the bay leaf and the thyme.
• Place each salmon fillet on the center of a warm plate.
• Arrange the vegetables and sauce over and around the fish.
• Garnish with celery leaves and sprinkle with sea salt.