Shelly's Recipe

Salmon With Lemon Butter Basil Sauce

Category: Fish and Seafood

4 (6 oz) salmon fillets
3 tbsp olive oil
3/4 cups seasoned breadcrumbs

For The Sauce:
1/4 cup unsalted butter
Juice of 1 1/2 large lemons
1/2 cup dry white wine
4 medium artichokes, cleaned, sauteed, and cut into eight pieces
4 to 5 sun-dried tomatoes, chopped
1 large garlic clove, peeled and minced
3 tbsp chopped fresh basil
Salt & Pepper

To Finish If Needed:
1 tbsp butter
1 tbsp flour

Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil. If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed.

Preheat oven to 375. Brush the salmon with the 3 tbsp of oil then sprinkle on the crumbs. Place hot oven and roast until done, but still moist inside. Or, grill the salmon on a hot grill until cooked. Serve each steak topped with a scoop of the sauce.

Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.

Variations: Good adding a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.