I first made this sauce after tasting something similar at an Italian restaurant in the States. The sauce is just as delicious on grilled chicken breasts as it is on salmon. If you didn’t want to take the time to prepare and cook the fresh artichokes, you could use frozen or canned, although I can’t say it would be quite as flavorful. See also my variations to the sauce below. When I am in the mood, I add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.
Deborah Mele 2011
Salmon With Lemon Butter Basil Sauce
The trick to creating a great dish is to be careful not to overcook the salmon.
- 4 Salmon Fillets, About 6 Oz Each
- 3 Tablespoons Olive Oil
- 3/4 Cups of Seasoned Bread Crumbs
For The Sauce:
- 1/2 Sticks Unsalted Butter
- Juice of 1 1/2 Large Lemons
- 1/2 Cup Dry White Wine
- 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
- 4 to 5 Sun-dried Tomatoes, Chopped
- 1 Large Garlic Clove, Peeled And Minced
- 3 Tablespoons Chopped Fresh Basil
- Salt & Pepper
To Finish If Needed:
- 1 Tablespoon Soft Butter
- 1 Tablespoon Flour
- Melt the butter in a heavy saucepan, and add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
- Add the lemon juice, wine, salt and pepper to taste, and cook over low heat until thickened.
- Just before serving, stir in the fresh, chopped basil. (If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed.)
- Preheat oven to 375 degrees F.
- Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
- Place hot oven and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets).
- Or, grill the salmon on a hot grill until cooked.
- Serve each steak topped with a scoop of the sauce.