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Monday 11 January 2016

Salmon with Basil Cream Sauce

A wonderful dish ...
4 salmon steaks (6 oz each)
1/4 cup olive oil
1 tbsp lemon juice
Sea salt and fresh ground black pepper to taste
20 fresh basil leaves
1/3 cup dry white wine
2 cloves garlic
1 cup heavy (double) cream
1 tbsp fresh lemon juice
2 tbsp unsalted (raw grass-fed) butter
Sea salt and fresh ground black pepper to taste

1. Preheat grill to high.
2. Rinse salmon under cold water, drain, and blot dry. Brush salmon on both sides with olive oil. Season with lemon juice, salt and pepper.
3. Combine basil, wine, and garlic in a blender and process until a smooth puree forms. Transfer to a small heavy saucepan. Stir in cream.
4. Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half. Add butter and lemon juice, continuing to stir. Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
5. Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.

Salmon is one of our favourites, and this recipe just lends itself to being served on a bed of spinach
However, you may prefer to serve yours with something else ... the choice is yours.

Recipe from here, and i
f you should need to convert measurements cups to grams etc. then this site here may be helpful. 

All the best Jan


Jo said...

We're not big fish eaters but salmon is one we're not particularly fond of. I like the sound of the sauce though, perhaps it would compliment a different type of fish that we do like.

Anonymous said...

Looks absolutely yummy:)

Martha said...

I love salmon. Thanks for sharing this wonderful recipe!

Linda Kay said...

Looks like a great way to fix salmon. I like it just hot grilled a bit on each side. Yum.

Lisa said...

Salmon is something I've tried but I just don't like it and it's not something my husband likes either so it just doesn't make it into our shopping trolley. Maybe I should so the children can try it but I'm too much of a coward as I don't want to deal with fussy teatimes!
Lisa x

Crafty Green Poet said...

This sounds wonderful except i can't eat double cream, it's just too much for me, would need to try a single cream or even yoghurt based version of the ssuce