Pino's Grilled Salmon with Basil Cream

Serves: 4
Total Calories: 307


4 salmon fillets (each 6 to 8 ounces and 3/4 to 1 inch thick), skinned and checked over for bones
2 tablespoons olive oil
2 tablespoons lemon juice, fresh
salt and freshly ground black pepper, to taste
20 basil leaves, fresh
1/2 cup white wine, dry
2 cloves garlic
1 cup cream, heavy
1 tablespoon lemon juice, fresh
2 tablespoons butter, unsalted
salt and freshly ground black pepper, to taste


1. Preheat the grill to high.

2. Rinse the salmon fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a platter and brush on both sides with the oil. Season both sides with lemon juice and salt and pepper, then set aside while you prepare the sauce.

3. Combine the basil, wine, and garlic in a blender and process to a smooth purée. Transfer the purée to a small, heavy saucepan and stir in the cream. Bring to a simmer over medium heat and cook until reduced by half, about 15 minutes, stirring frequently. Whisk in the lemon juice and butter. When the butter is incorporated, remove from the heat and season with salt and pepper. Keep warm, covered.

4. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the salmon fillets on the hot grate and grill 3 to 6 minutes. Using a long spatula, carefully turn the fillets over and grill until the fish breaks into firm flakes when pressed with a finger, 3 to 6 minutes more.

5. Using the spatula, carefully transfer the fillets to serving plates or a platter. Spoon the basil sauce on top and serve.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 307
Calories from Fat: 290

This Pino's Grilled Salmon with Basil Cream recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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