California Central Coast Recipes
Salmon with Warm Basil Cream Vinaigrette
Salmon with Warm Basil Cream Vinaigrette is our favorite way of preparing salmon! Right now salmon is readily available and relatively inexpensive. This recipe is a great way to showcase this fish. It is as delicious-if not more so-as it looks! One of the great things about this recipe is it's so easy to make.
This recipe is an amalgamation of a couple of recipes. Originally inspired by the French style of cooking, we've taken the typical French cream-wine reduction and lightened it up with a lemon-cream Vinaigrette made with the pan juices. The result is both lighter and quicker to make.
This recipe is especially good in the cold winter months when you have access to fresh in-season lemons --Meyers are best if you can find them. The only hard thing to round-up this time of year is fresh basil. Only fresh basil leaves will do. But as I said before, in this modern age with rapid-shipping and multiple daily deliveries to grocery stores, finding fresh basil year round should be possible.
This is such a delicious and "memory-making" entree, we're sure you're going to love it too!
Serve with brown rice and a vegetable such as asparagus or broccoli.
Preparation time: 15 minutesCooking time: 20 minutes
2 salmon fillets or steaks (6-8 ounce each)
2 Tablespoons Unsalted butter
2 Tablespoons Extra-virgin Olive oil
25 basil leaves , stems removed and torn into pieces
1/4 teaspoons Scant Cayenne pepper
Salt to taste
Freshly cracked Black pepper
1 cups Cream
1/4 cup basil , chopped for garnish
1 Squeeze the juice of one lemon over the salmon, coating both sides. Let sit for a few minutes.
2 Met the butter over medium heat in a skillet large enough to accommodate the salmon, add in the olive oil.
3 When the butter and olive oil foams, add in the salmon. Cook each side three to five minutes.
4 Remove the salmon from the skillet and keep on a warm plate in the oven at 150 degrees.
5 Add the juice from the other lemon to the skillet, as well as the remaining juice from the plate that had the salmon coated with lemon juice.
6 When the butter-lemon juice bubbles, add in the torn basil, cayenne, salt, and pepper and stir well to evenly distribute throughout.
7 Add in the cream, and reduce by one-third. DO NOT BOIL.
8 Correct seasonings to personal preference.
9 Place each piece of fish on a warm plate, and top each piece with some basil sauce. Garnish each serving with some chopped basil for garnish.
Any dry white wine with good acidity will pair well with this dish. Try a Pinot Grigio or an Alsatian-style white.
If you are daring a a good dry style Rosť will work as well.