Friday, August 26, 2011

Basil and Cream Salmon

Basil and cream salmon
Serves 4

2 Tbsp e. v. olive oil
4 salmon fillets (about 6-oz each)
1 and 1/2 cup creme fraiche
more fresh basil leaves, half of them chopped
1 lb pasta of your choice

Cook pasta.

In the meantime, in a large frying pan, cook salmon, start over high heat, about 4 minutes, and then turn and lower the heat: the chef only another 3-4 minutes, depending on the thickness.

Remove from pan when done and set-aside on a plate covered with foil to keep warm.

Deglaze bits left in the pan with whipped cream and chopped basil.

Remove the pan from the burner once the cream starts to bubble.

Plate fillets with a portion of pasta on the page and sauce over a part of the salmon.

Finish with 1 or 2 basil leaves and a slice of tomato.


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