Serve with sliced tomatoes and steamed sugar snap peas.
INGREDIENTS (for 4 servings):
- 2 tablespoons butter or margarine
- 2 cloves garlic, minced
- 1 cup half-and-half
- 1 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons pepper, divided
- 3 tablespoons chopped fresh basil
- 4 (3/4-inch-thick) salmon steaks
- 1 teaspoon salt
- Garnish: fresh basil sprigs
MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes. Add half-and-half and chicken broth. Bring to a boil, and cook 8 minutes or until reduced by half.
WHISK together lemon juice and flour until smooth. Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat, and stir in basil. Keep warm.
SPRINKLE salmon with remaining 1 teaspoon pepper and salt.
GRILL salmon, without grill lid, over high heat (400 degrees to 500 degrees) 5 to 7 minutes on each side or to desired degree of doneness. Serve with sauce. Garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.