Salmon with Fresh Basil Sauce
|Salmon fillets||1 Pound|
|Olive oil||1 Tablespoon|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Shallots/Scallions||2 , thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Loosely packed basil leaves||2 Cup (32 tbs)|
|Bottled clam juice/Fish broth / dry white wine||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1. Cut the fish diagonally across the grain into slices about 1 inch thick.
2, In a large skillet, warm the oil over high heat. Add the fish pieces and cook for 3 minutes. Carefully turn the fish over and sprinkle them with the lemon juice and 1/8 teaspoon each of the salt and pepper. Cook until the fish just flakes when tested with a fork, about 3 minutes. Transfer the fish to a serving platter and cover loosely with foil to keep warm.
3. Return the skillet to medium heat. Add the shallots and garlic, and cook, stirring constantly, for 30 seconds. Add the basil and broth, and simmer the mixture for 1 minute.
4. Stir in the cream and the remaining 1/8 teaspoon each salt and pepper, and simmer the sauce until it thickens slightly, about 2 minutes. Pour the sauce over the fish and serve hot.