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Main Dishes - Fish/Seafood Bon Appetit
Salmon 1/1/1993

SALMON WITH BASIL AND CHAMPAGNE CREAM SAUCE

Submitted by: Monique Carlton

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Servings: 4

Comments:
Monique served this at a wonderful dinner party to celebrate her new house in SLO. Aitkins would be proud: don't count the calories! But if you're looking for incredible flavors and texture, try this delicious recipe.

Ingredients:
Sauce
2 tablespoons ( stick) butter
cup chopped shallots
2 cups dry Champagne or sparkling wine
2 cups whipping cream
cup chopped chives or green onions

Topping for fish
1 cup pine nuts, toasted
1 cup packed fresh basil leaves
2 tablespoons olive oil

4 8-ounce salmon fillets, 3/4 inch thick
olive oil

Directions:
Melt butter in heavy large skillet over medium heat. Add shallots and saute 3 minutes. Increase heat to high. Add Champagne and boil until liquid is reduced to cup, about 10 minutes. Add cream and boil until thickened to sauce consistency, sitrring occasionally, about 8 minutes. Season to taste with salt and pepper. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

Blend pine nuts, basil leaves and 2 tablespoons oil in processor until finely chopped. Season with salt and pepper.

Preheat broiler. Brush salmon with oil. Season with salt and pepper. Broil 3 minutes. Turn fish over and broil until almost cooked through, about 3 minutes more. Remove from broiler. Sprinkle pine nut mixture over salmon; press gently to adhere.

Bring cream sauce to simmer. Stir in chives. Spoon sauce onto plates. Top with broiled salmon and serve.

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