Basil Cream Sauce For Salmon Food

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

RC'S SALMON WITH BASIL CREAM SAUCE. *****

Steps:

• Cut the salmon into 6 equal serving pieces, wash and pat dry on.
• paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan.
• Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan.
• Saute, stirring frquently, for 5 minutes.
• Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.
• To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.

GINGER POACHED SALMON WITH LIME BASIL CREAM

Steps:

• Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
• Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
• To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

SALMON WITH BASIL CHAMPAGNE CREAM SAUCE

Steps:

• 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 simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.

LEMON BASIL CREAM SAUCE

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

CREAMY BASIL SAUCE

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

BASIL SALMON

Steps:

• For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped. , Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.) , Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

AWESOME BAKED SALMON WITH CREAM SAUCE

Steps:

• Preheat oven to 400 degrees and butter a baking dish.
• In large skillet, melt butter and stir in lemon juice, bread crumbs and garlic.
• Stir mixture frequently until crumbs are golden.
• Remove skillet from heat and stir in parsley and basil.
• Season salmon with salt and pepper and coat all sides with crumb mixture.
• Place on baking dish and bake in middle of oven for 15 to 20 minutes or until done.
• Serve with cream sauce.