Salmon With Basil Cream Sauce

Main Courses > Seafood/Fish

2 pounds salmon fillets
1 1/2 tablespoons margarine
3 shallots -- peeled and minced
1 clove garlic -- minced
1 1/2 cups fresh basil -- chopped
1/4 cup fresh parsley -- chopped
3/4 cup dry white wine
1/3 cup half and half
1 tablespoon lemon juice
1/4 teaspoon white pepper
1/4 teaspoon salt

Cut the salmon into 6 equal serving pieces. Wash and pat the salmon
dry on paper towels. Melt the margarine in a large skillet over medium-high heat. Sear the
salmon for about 3 minutes per side. Remove the fish from the pan and keep
warm. Reduce the heat to low and sauté the shallots and garlic, stirring
frequently, for 5 minutes. Add the basil, parsley, wine, half and half, lemon juice, pepper and
salt to the skillet and cook over medium heat, stirring frequently, until the
mixture is reduced by half. Add more salt and pepper if needed. Add the salmon fillets back to the skillet with the sauce and heat
for a few minutes until the salmon is done. (Do not overcook the salmon) NOTES: Do not substitute dried basil or parsley in this recipe. You
can buy packaged fresh herbs in the vegetable section of your grocery store. Per Serving: 253.1 Calories, 9.7g Fat, 31.3g Protein, 4.1g
Carbohydrates, 84mg Cholesterol, 234mg Sodium The fat and cholesterol in a recipe can be lowered by substituting
low fat or fat free ingredients.