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Salmon with Champagne-Basil Cream Recipe

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This recipe for Salmon with Champagne-Basil Cream, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tiffany MacFarlane
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 small cloves garlic, finely chopped
2 1/2 tbsp. finely chopped shallots
2 tbsp. butter
1 c. champagne
1 1/4 c. heavy cream
1/2 to 3/4 c. loosely packed fresh basil leaves
3 tbsp. fresh grated Parmesan
salt and pepper to taste
2 1/2 lb. salmon fillets, cut into 6 portions
5 - 6 tbsp. butter, melted

Directions:
Directions:
Sauce: Saute garlic and shallots in 2 tbsp. butter over low heat until shallots are soft and translucent. Add champagne and increase to high heat. Boil until liquid reduces and becomes syrupy. Add cream, lower the heat (or cream will boil over) and continue reducing by 1/4, or until sauce like.
Place basil and Parmesan in a blender and pour the hot cream mixture on top. Let sit 5 minutes, then puree for 2 minutes on high, adding salt and pepper to taste. If not using immediately, store in small preheated insulated container.
Salmon: Preheat oven to 450 F. Lay salmon portions in a shallow-sided sheet pan sprayed with cooking spray. brush tops of fillets with melted butter. Lightly season with salt and pepper. Bake in oven until done as desired, about 10 minutes.
Serve salmon on heated plates on top of sauce or with a ribbon of sauce drizzled over fish. Garnish with fresh basil leaves.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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