Tony’s Basil Cream Salmon

Tony is a well-respected restaurateur in St. Louis. He’s hosted presidents and dignitaries in his fine establishments. Yet, even with all this notoriety, he has remained humble and kind. His friendly nature surprised me at first, but I soon found him to be a man worthy of all that he had earned. I named this rich, hearty salmon dish in his honor. This dish is sure to be a favorite to many. The mild flavors coupled with the crisp essence of this salmon are a happy addition to any meal.

Ingredients:
  • 1 2lb. salmon filet
  • 3 shallots
  • 1 clove of garlic
  • 1 ½ cup of fresh basil, chopped
  • ¼ cup of fresh parsley, chopped
  • ¾ cup of dry white wine
  • ½ cup of light cream
  • 1½ tablespoons of unsalted butter (make sure it is unsalted)
  • 1 tablespoon fresh lemon juice (bottled juice may be substituted, but not recommended)
  • ¼ teaspoon of freshly ground white pepper (black pepper is a suitable substitute)
  • ¼ teaspoon salt (or modified to taste)

Ok, so:
Cut the salmon filet into 6 equal portions. Wash the pieces lightly, dry and set aside. Preheat the oven to 250 degrees In a large pan, over medium-high heat, melt the butter. Quickly sear salmon pieces on both sides for 2 minutes. Be sure not to overdo it due to the fact that the salmon will slow-cook as the remainder of the dish is being prepared. Remove the fish from the pan and set it in a small baking dish. Place the baking dish in the oven.
Reduce the heat on the pan to low. Peel and finely chop the shallots and garlic. Put the shallots and garlic into the pan and toss occasionally for five minutes. Roughly chop the parsley and basil. Do not chop the herbs finely. Add the parsley, basil, wine, pepper, salt, and lemon juice to the pan. Increase the heat to medium, tossing and mixing frequently. Let this mixture reduce to half the original. Pull the fish out of the oven and reintroduce it to the skillet. Coat the salmon in the sauce and serve hot.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Happiness!

Just because you may be on some restricted diet, doesn't mean that you're no longer entitled to good food and happy thoughts during this Thanksgiving season! So, here's a recipe that's not only gluten-free, but also vegan. You may have seen this recipe somewhere before. It's either because it's not really that unique, or because I've created this specific variation for a client. Pecan-Rolled Sweet Potato Balls 4 big sweet potatoes 2 tablespoons vegan "butter" 1 teaspoon fine sea salt 1 pinch freshly grated nutmeg 1 pinch fresh ground cinnamon 3 tablespoons real maple syrup 1 tablespoon orange juice cooking spray (Pam works just fine!) 1 1/2 cups pecans, toasted and crushed Ok, so: Clean the sweet potatoes of any excess dirt. Then bake them at 350°F for an hour or until soft. Once soft, set aside until cool enough to handle. When cool, cut the potatoes lengthwise, in half, and scoop the flesh out of the skin into a mixing bowl. Toss the skins in ...
Read more

Portage Blackened Snapper

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov...
Read more

An Appropriate Beginning...

Image
Well, I guess the most appropriate of beginnings to my blog would be a recipe. I cook, and often get paid to do so. It's a pretty nice gig. So, from the cookbook that I've been meaning to get around to for about six years, I give you the recipe for Mama Love's Sunday Oysters - A good friend of mine had a habit for touting his mother’s oyster bake as the finest in the world. Being obviously very skeptical, I decided to investigate this claim when his mother so very graciously invited me to Sunday Dinner at her St. Louis home. As soon as I took my first bite, I had to know what went in to making this incredible dish! When she told me how easy it was, I staggered in astonishment. I recommend this to anyone trying their hand at seafood, as it is simple and rewarding. Ingredients: 1 15.5 oz. can of Oysters 1 standard size can of French Friend Onions 1/4 cup of light cream 2 tablespoons of grated Parmesan cheese 2 tablespoons of sweet cr...
Read more