Blue Bayou Salmon

• servings: 4
• active time: 40 minutes
• total time: 40 minutes

Ingredients

TOMATO CAPER RELISH:

1 small tomato, diced

1 small onion, diced

2 tablespoons capers

1/4 cup olive oil

5 basil leaves, chiffonade style

Coarse salt and freshly ground black pepper, to taste

BASIL BEURRE BLANC:

4 cups loosely packed fresh basil

1/2 cup chopped fresh chives

3 cloves garlic, minced

2 tablespoons lemon juice

2 tablespoons olive oil

1/3 cup Chardonnay

2/3 cup heavy cream

1 teaspoon cornstarch

1 teaspoon water

2 tablespoons butter, at room temperature

Coarse salt and freshly ground black pepper, to taste

PAN-SEARED SALMON:

4 (6-ounce) salmon fillets

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

4 tablespoons olive oil

Directions

FOR TOMATO CAPER RELISH:

Combine tomato, onion, capers, olive oil, and basil leaves in a small bowl. Season with salt and pepper.

Set aside until ready to serve.

FOR BASIL BEURRE BLANC:

Combine basil, chives, garlic, and lemon juice in a blender or food processor. Blend until herbs and garlic are finely chopped. Add oil and blend until smooth. Set aside.

Heat Chardonnay over medium heat in a medium-size saucepan for 5 minutes, until reduced by half. Add in heavy cream and continue cooking for 7 minutes, until reduced by another quarter. Add reserved basil mixture and cook over medium-low heat, whisking constantly until fully mixed.

Whisk cornstarch and water together in a small bowl. Return heavy cream mixture to a boil over medium-high heat. Whisk in cornstarch mixture and reduce heat to medium-low. Cook for 3 to 5 minutes, until sauce begins to thicken.

Pour sauce through a fine-mesh strainer and whisk in butter.

Season with salt and pepper. Keep warm until ready to serve.

FOR PAN-SEARED SALMON:

Season salmon with salt and pepper.

Heat oil in a sauté pan over medium until hot. Place salmon in the skillet and reduce heat. Remove Cook salmon skin side down for 5-10 minutes or until internal temperature reaches 120 F. Keep warm until ready to serve.