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1. Cut the salmon fillet diagonally into slices about 1-inch thick.
2. Add the safflower oil to a large cast iron or heavy bottomed skillet. Heat oil over high heat.
3. Add fish strips to hot oil. Cook approximately 3 minutes.
4. Turn pieces over. Season the fish with coarse salt and fresh ground black pepper.
5. Cook 2-3 minutes and remove skillet from heat. Reduce heat to medium.
6. Transfer salmon to platter and cover loosely with foil.
7. Return skillet to heat. Add fresh lemon juice, thinly sliced shallots, and chopped garlic to skillet. Cook 1 minute.
8. Stir in the fresh basil leaves and dry white wine and simmer for 1 minute.
9. Stir in heavy cream, and season with coarse salt, and fresh ground black pepper to taste.
10. Stir until basil sauce thickens.
11. Pour sauce over salmon and serve. |
