MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Salmon with Basil Cream Sauce
  Categories: Seafood, Fish
       Yield: 6 servings
       2 lb Salmon fillets
   1 1/2 T  Unsalted butter
       3    Shallots, peeled and minced
       1    Garlic clove, peeled and
   1 1/2 c  Chopped fresh basil
     1/4 c  Chopped fresh parsley
     3/4 c  Dry white wine
     1/2 c  Light cream
       1 T  Freshly squeezed lemon juice
     1/4 t  Freshly ground white pepper
     1/4 t  Salt, or to taste
   From “Gourmet Gazelle Cookbook” by Ellen Brown (Bantam Books, 1989,
   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 2-3 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 shallots and garlic to
   the pan. Saute, stirring frequently, 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 the serve the
   sauce around the salmon fillets.
   NOTE: The fish can be prepared up to three hours in advance. Reheat
   the fish in the sauce over low heat, uncovered, for 10 minutes.
   Per serving: 276 calories, 31 grams protein, 3 grams carbohydrates, 13
   grams fat, 6 grams saturated fat, 103 milligrams cholesterol, 205
   milligrams sodium.