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Salmon with Basil Cream Sauce

Print Recipe
Servings 6

Ingredients
  

  • 2 lbs. salmon fillets
  • 1 1/2 tbsp unsalted butter
  • 3 shallots peeled and minced
  • 1 clove garlic peeled and minced
  • 1 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3/4 cup dry white wine
  • 1/3 cup light cream
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp freshly ground white pepper
  • 1/4 tsp salt or to taste

Instructions
 

  • 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 about 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.
  • Sauté, 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 then serve the sauce around the salmon fillets.

Notes

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.