Rcs Salmon With Basil Cream Sauce Recipes

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RC'S SALMON WITH BASIL CREAM SAUCE. *****



Rc's Salmon With Basil Cream Sauce. ***** image

Out of my many salmon recipes, this one is my favorite. A nice light cream basil sauce with a hint of white wine, complements this fish nicely.

Provided by 946481

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs salmon fillets
1 1/2 tablespoons unsalted butter
3 shallots, peeled and minced
1 garlic clove, peeled and minced
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/3 cup light cream
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground white pepper
1/4 teaspoon salt (to taste)

Steps:

  • 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 to3 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 shollots and garlic to the pan.
  • Saute, stirring frquently, 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.

Nutrition Facts : Calories 264.3, Fat 10.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 208.8, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 31.3

SALMON WITH BASIL CHAMPAGNE CREAM SAUCE



Salmon With Basil Champagne Cream Sauce image

Make and share this Salmon With Basil Champagne Cream Sauce recipe from Food.com.

Provided by Nyteglori

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
1/4 cup shallot, chopped
2 cups dry champagne
2 cups whipping cream
salt and pepper
2 tablespoons olive oil
1 cup pine nuts
1 cup packed fresh basil
salt and pepper
4 (8 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper
1/2 cup chives or 1/2 cup green onion, chopped

Steps:

  • TO PREPARE THE SAUCE:.
  • Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
  • Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
  • Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
  • May cover and store in the refrigerator at this point for 1 day.
  • TO PREPARE THE BASIL-PINE NUT MIXTURE:.
  • Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
  • TO PREPARE THE SALMON:.
  • Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
  • Broil for 3 minutes on each side or until the salmon flakes easily.
  • TO ASSEMBLE:.
  • Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
  • Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.

Nutrition Facts : Calories 1332.3, Fat 111.1, SaturatedFat 39.5, Cholesterol 312, Sodium 228.5, Carbohydrate 13.2, Fiber 1.8, Sugar 2.6, Protein 53

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