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Title: Salmon with Basil Cream Sauce
Categories: Fish Salmon
Yield: 6 Servings
| 2 | lb | Salmon fillets |
| 1 1/2 | tb | Unsalted butter |
| 3 | Shallots, peeled and minced | |
| 1 | Garlic clove, peeled and minced | |
| 1 1/2 | c | Chopped fresh basil |
| 1/4 | c | Chopped fresh parsley |
| 3/4 | c | Dry white wine |
| 1/2 | c | Light cream |
| 1 | tb | Freshly squeezed lemon juice |
| 1/4 | ts | Freshly ground white pepper |
| 1/4 | ts | Salt, or to taste |
From "Gourmet Gazelle Cookbook" by Ellen Brown (Bantam Books, 1989, $24.95)
Cut the salmon into 6 equal serving pieces, wash, and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for 2-3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Saute, stirring frequently, for 5 minutes.
Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.
To serve, reheat the fish slightly in the sauce and the serve the sauce around the salmon fillets.
NOTE: The fish can be prepared up to three hours in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 minutes.
Per serving: 276 calories, 31 grams protein, 3 grams carbohydrates, 13 grams fat, 6 grams saturated fat, 103 milligrams cholesterol, 205 milligrams sodium.
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