Wild Salmon in Basil Cream

Ingredients

• •Basil Cream
• •1/4 cup unsalted butter
• •6 tablespoons minced fresh basil leaves
• •1/4 cup dry white wine
• •2 cups fish stock or 1 1/3 cups bottled clam juice and 2/3 cup water
• •1 cup whipping cream
• •1/4 teaspoon freshly ground white pepper
• •1/4 teaspoon freshly ground black pepper
• •Salt
• •Steamed Salmon
• •1 1/2 cups fish stock or 3/4 cup water and 3/4 cup bottles clam juice
• •2 large celery stalks, diced
• •2 medium carrots, peeled and diced
• •1 large onion, diced
• •2 3 by 1/4-inch strip lemon peel (yellow part only)
• •4 whole black peppercorns
• •3 large parsley sprigs
• •1 large bay leaf, crumbled
• •1 teaspoon cider vinegar
• •4 10 ounce salmon steaks

Directions

1. 1For cream: Melt butter in heavy medium skillet over medium heat. Add basil and stir until wilted, about one minute. Add wine, increase heat and boil until reduced by half, about three minutes. Add stock and boil three minutes. Add cream, white and black pepper and salt. Boil until sauce is reduced to 3/4 cup, about 8 minutes.
2. 2Meanwhile prepare salmon: Combine first nine ingredients in heavy large skillet. Bring to gentle simmer. Arrange salmon in single layer atop vegetables. Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness. Drain salmon.
3. 3Spoon 3 tablespoons sauce in center of each plate, tilting plate to spread evenly. Place salmon steak in center of each. Garnish with basil and lemon.