Salmon with Basil Sauce
User Reviews
5
Salmon with Basil Sauce
Description
This recipe cooks skinless salmon fillets in a sauté pan alongside thinly sliced mushrooms browned in butter. The cooking liquid includes fish stock and dry white wine, which together provide depth and moisture for the salmon as it simmers gently covered for 7 to 10 minutes, ensuring the fish is fully cooked but remains tender.
After removing the salmon to keep warm, the pan juices are reduced over high heat to a syrupy consistency. Heavy cream and finely shredded basil leaves are added and further reduced until the sauce thickly coats a spoon. The drippings from the salmon are incorporated to enhance flavor, with seasoning adjusted by salt and freshly ground pepper. The sauce's creamy texture contrasts with the mushrooms' tender bite and the salmon's delicate flake.
The plated salmon is garnished with whole basil leaves and served with the sauce spooned on top. The dish showcases an elegant balance of buttery mushrooms, fresh herb notes, and a rich cream sauce complementing the fish.
The recipe advises selecting small, uniformly sized mushrooms for even cooking and suggests care if using skin-on salmon to place the skin side facing down.
Ingredients
- 6 ounces salmon skinless, fillets
- ¼ pound mushrooms
- 4 tablespoons butter unsalted
- ⅓ cup fish stock
- 3 tablespoons white wine dry
- ⅓ cup heavy cream
- ⅓ cup basil loosely packed, finely shredded basil
- 4 basil for garnish, leaves
Instructions
- Cut the mushroom stalks even with the caps and slice 1/8-inch thick
- Heat the butter in a 12-inch stainless steel sauté pan; add the mushrooms, and sauté on high heat, tossing all the time, until light golden brown.
- Add the fish stock, wine, and salmon. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it is ready, insert a small sharp knife into the thickest part of each fillet to check if it is cooked through. Be careful not to over-cook or the salmon will be dry.
- Remove the salmon from the pan with a slotted spatula. Keep the fillets warm
- On a high heat, reduce the pan juices to a light syrupy consistency. Add the cream and shredded basil and continue to reduce until the mixture is thick enough to coat a spoon. Add any juices that have accumulated from the salmon and continue to reduce for a minute more. Add salt and freshly ground pepper to taste.
- Arrange the salmon on four dinner plates and spoon the sauce on top. Garnish each fillet with a basil leaf.
Notes
- Use small mushrooms of similar size for even and consistent cooking.
- If preparing salmon with skin, place the skin side down facing you to cook properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 96mg | 32% |
| Sodium | 196mg | 8% |
| Potassium | 330mg | 7% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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