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Add a photoServings: 8
Ingredients
- 1 teaspoon butter
- 3 tbsp. chopped shallots
- 4 (8 ounce.) salmon fillets, skinned
- Salt and pepper
- 1 tbsp. butter
- 1/2 c. Chablis or possibly other dry white wine
- 1 teaspoon fresh lemon juice
- 2 fresh sprigs parsley
- 1 bay leaf
- 1/2 c. whipping cream
- 1/2 c. minced fresh basil
- 1/8 teaspoon grnd red pepper
Directions
- Heat 1 tsp. butter in a large skillet over medium heat. Sprinkle shallots over butter. Arrange salmon fillets in a single layer over shallots; sprinkle with salt and pepper. Dot salmon fillets with 1 Tbsp. butter. Add in wine, parsley and bay leaf. Bring to a boil; cover, reduce heat, and simmer 10 min or possibly till fish flakes easily when tested with a fork. Remove salmon to a serving platter, and keep hot.
- Bring liquid in skillet to a boil; cook till liquid is reduced to about 1/4 c.. Remove from heat; remove and throw away parsley sprigs and bay leaf.
- Gradually add in whipping cream to liquid in skillet. Return sauce to a boil; cook 2 min or possibly till sauce is reduced to about 3/4 c.. Add in basil, lemon juice, and red pepper; stir well. Serve salmon with hot sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 179 | 61% |
| Total Fat 19.97g | 25% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 85mg | 4% |
| Potassium 451mg | 13% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.18g | 0% |
| Protein 23.52g | 38% |
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