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
INGREDIENTS FOR THE BASIL-PINE NUT MIXTURE:
INGREDIENTS FOR THE SALMON AND ASSEMBLY:
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
