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Add a photoServings: 6
Ingredients
- 2 lb Salmon fillets
- 1Â 1/2 Tbsp. Unsalted butter
- 3 x Shallots, peeled and chopped
- 1 x Garlic clove, peeled and chopped
- 1Â 1/2 c. Minced fresh basil
- 1/4 c. Minced fresh parsley
- 3/4 c. Dry white wine
- 1/2 c. Light cream
- 1 Tbsp. Freshly squeezed lemon juice
- 1/4 tsp Freshly grnd white pepper
- 1/4 tsp Salt, or possibly to taste
Directions
- Cut the salmon into 6 equal serving pcs, wash, and pat dry on paper towels. Heat the butter in a large skillet over medium-high heat.
- Sear the salmon on each side for 2-3 min, 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 hot. Reduce the heat to low and add in the shallots and garlic to the pan. Saute/fry, stirring frequently, for 5 min.
- Add in the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, till the mix is reduced by half. Taste for seasoning, adding pepper and salt as needed.
- To serve, reheat the fish slightly in the sauce and the serve the sauce around the salmon fillets.
- NOTE: The fish can be prepared up to three hrs in advance. Reheat the fish in the sauce over low heat, uncovered, for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 407 | |
| Calories from Fat 243 | 60% |
| Total Fat 27.08g | 34% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 198mg | 8% |
| Potassium 634mg | 18% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 31.7g | 51% |
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