Grilled Salmon with Basil Cream Reduction

This recipe is courtesy of my good friend, Phil. He suggests serving with asparagus or green beans and I think a nice crisp Riesling would be in order (personally)

For Salmon
4 Salmon steaks
2 TBS Olive Oil
2 TBS Lemon Juice
Sea Salt and fresh ground Black Pepper

For Sauce
20 fresh Basil leaves
1/3 Cup dry white wine
2 cloves Garlic
1 Cup heavy cream
1 TBS fresh Lemon juice
2 TBS unsalted Butter
Sea Salt and fresh ground Black Pepper to taste

1)Preheat grill to high.

2)Rinse salmon under cold water, drain and blot dry. Brush salmon on both sides with the oil. season with lemon juice, salt and pepper.

3)Combine Basil, wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm.

4)Grill your salmon to desired temperature, when salmon just starts to fully flake is about right. Remove from heat.

5) Spoon sauce over salmon and serve.