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    from "The Barbecue! Bible" by Steven Raichlen

    Salmon has a natural affinity for basil, especially when paired with the following basil cream sauce. It is an invention of my friend Pino Savarino, a fine chef from Italy who works in Miami.

    Serves 4

    For the Fish
    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 fresh lemon juice
    Salt and freshly grounded black pepper, to taste

    For the Sauce
    20 fresh basil leaves
    1/3 cup dry white wine
    2 cloves garlic
    1 cup heavy cream
    1 tablespoon fresh lemon juice
    2 tablespoon unsalted butter
    Salt and freshly grounded black pepper, to taste

    Print recipe

    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 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Wild Alaskan Sockeye Salmon Fillet, Fresh - $12.99/lb
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Gotham Greens Local Basil - $3.29/ea
     1oz, Local
      Organic Valley Heavy Whipping Cream - $3.99/ea
     1 pint
      Ouro Verde Vinho Verde - $6.99/ea plus tax Save! Just $6.29 each when you buy 12 or more.
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
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