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Grilled Salmon with Basil Cream Sauce
Grilled salmon goes very well with lemon and basil. This cream sauce makes an interesting and attractive dish to serve for family or for guests. Our kids went back for more sauce. They love pesto on pizza and pasta, and this has a similar, though milder, flavor. Ingredients
- 6 salmon fillets, skinned
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- Kosher salt and freshly ground black pepper
- For the Sauce
- 30 fresh basil leaves
- 1/3 cup dry white wine
- 4 cloves garlic
- 1/2 cup heavy cream**
- 1 tbsp fresh lemon juice
- 2 tbsp butter
- Kosher salt and freshly ground black pepper
- *If you want to do without the heavy cream, you can puree 1/4 cup white rice with 1/4 cup chicken stock to get a cream substitute.
Directions
- Preheat your grill to high.
- Place the fillets on a platter and brush or wipe the olive oil onto them. Then season both sides with lemon juice and then season liberally with kosher salt and pepper. Set aside.
- Combine the basil leaves, wine and garlic in a blender and process until smooth. (Add white rice and chicken stock if substituting).
- Transfer puree to a small sauce pan. Stir in the cream while brining to a simmer. Cook about 15 minutes until reduced by about half. Add the lemon juice and butter, cook for 1 more minute, then remove from flame and stir in kosher salt and fresh black pepper to taste.
- Arrange salmon fillets on a fish grate or basket (if desired). Preheat the grate to minimize sticking. Grill 4-6 minutes per side. Using a spatula, transfer the fillets to a serving platter and spoon sauce over the fish.
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Reviews
Nice. I have cooked as per recipe - the only difference: I used Atlantic salmon (farmed in Tasmania,) and I left skin on (and made it crispy).
This was really good. Our kids loved it, and so did I!
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