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Serves 6
6-5-ounces salmon
fillet, boneless and skinless
to taste salt and ground white pepper
3
tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic,
minced
2 cups basil leaves
1/2 cup dry white wine
1/2 cup heavy
cream
PREPARATION
Season the salmon fillets with
salt and pepper. Heat a saute pan with the oil until hot. Saute the salmon
fillets on one side for about 3 minutes. Turn salmon. Reduce the heat to medium
and cook salmon for 3 to 5 minutes or until done. Transfer the salmon to a warm
platter. Add the shallots and garlic to the pan. Cook over medium heat for a
minute. Do not brown. Add the basil leaves and wine to the pan. Simmer to wilt
the basil. Stir the cream into the sauce. Simmer to reduce sauce to half.
Season to taste.
PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce
over.
