Salmon in a Basil Butter Sauce
Salmon is high in essential fatty acids. This recipe has only 114 milligrams of sodium, so you’re doing yourself a favor on both counts!
4 salmon filets, 6 ounces each
1 cup water
Juice of ﬁ lemon
4 tablespoons unsalted butter
1 shallot, finely diced
1 clove garlic, finely diced
8 basil leaves, roughly chopped
Sprigs of basil for garnish
Rinse the fish in cold water and remove any bones.
Put the fish in a large sauté pan; add water and lemon juice.
Poach the fish in simmering liquid until it has turned pink all the through, about 8 to 10 minutes.
In a small saucepan, combine butter, shallot, and garlic, and cook low heat only until the butter has melted. Make sure not to brown butter.
Stir in the chopped basil.
When the salmon is done, place each fillet on a plate and spoon butter sauce over and around it.
Garnish each fillet with a sprig of basil and serve.