Salmon with Basil Cream Sauce
Yield
6 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
salmon fillets
|
|
| 1 ½ | tablespoons |
butter, unsalted
|
|
| 3 | each |
shallots
peeled, minced |
*
|
| 1 | each |
garlic cloves
peeled, minced |
|
| 1 ½ | cups |
basil
chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¾ | cup |
white wine
dry |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ¼ | teaspoon |
white pepper
freshly ground |
|
| ¼ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
salmon fillets
|
|
| 23 | ml |
butter, unsalted
|
|
| 3 | each |
shallots
peeled, minced |
*
|
| 1 | each |
garlic cloves
peeled, minced |
|
| 355 | ml |
basil
chopped |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 177 | ml |
white wine
dry |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 15 | ml |
lemon juice
fresh |
|
| 1.3 | ml |
white pepper
freshly ground |
|
| 1.3 | ml |
salt
or to taste |
|
Directions
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 to 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.
