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From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE SAUCE:

  • 2 tablespoons butter or margarine
  • 1/4 cup chopped shallots
  • 2 cups dry Champagne
  • 2 cups whipping cream
  • Salt and pepper to taste

    INGREDIENTS FOR THE BASIL-PINE NUT MIXTURE:

  • 2 tablespoons olive oil
  • 1 cup pine nuts
  • 1 cup packed fresh basil leaves
  • Salt and pepper to taste

    INGREDIENTS FOR THE SALMON AND ASSEMBLY:

  • 4 (8-ounce) salmon steaks, 3/4 inch thick
  • 2 tablespoons olive oil
  • Salt and pepper to taste
    1/2 cup chopped chives or green onions 

    TO PREPARE THE SAUCE:

    Melt the butter in a heavy skillet over medium heat.  Stir in the shallots.

    Saute for 3 minutes.  Increase heat to high.  Stir in the Champagne.  Boil for 10 minutes or until the liquid is reduced to 1/2 cup.  Add the cream; mix well.

    Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly.  Remove from heat.  Season with salt and pepper. 

    May cover and store in the refrigerator at this point for 1 day.

    TO PREPARE THE BASIL-PINE NUT MIXTURE:

    Process the olive oil, pine nuts and basil in a food processor until finely chopped.  Season with salt and pepper.

    TO PREPARE THE SALMON:

    Brush the steaks with the olive oil; sprinkle with salt and pepper.  Arrange on a rack in a broiler pan.

    Broil for 3 minutes on each side or until the salmon flakes easily.

    TO ASSEMBLE:

    Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.

    Bring the sauce to a sinner.  Stir in the chives or green onions.  Spoon the sauce onto plates; top with the salmon.
     

    SERVES: 4

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