Grilled Salmon with Lemon Basil Cream
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 cup half-and-half
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 1/2 teaspoons pepper, divided
3 tablespoons chopped fresh basil
4 (3/4-inch-thick) salmon steaks
1 teaspoon salt
Garnish: fresh basil sprigs
1. Melt butter or oil 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.
2. Whisk together lemon juice and flour until smooth. Whisk this with a dash of pepper and salt into butter mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat, and stir in basil. Keep warm.
3. Sprinkle salmon with pepper and salt.
4 Grill salmon, without grill lid, over high heat (400 degrees to 500 degrees) 5 to 7 minutes on each side or to desired degree of doneness. Serve with sauce. Garnish, if desired.
~*~ From the net ~*~