Poached Salmon With Basil Sauce

Step 1: Melt 1 teaspoon butter in a large skillet over medium heat. Sprinkle shallots over the butter. Arrange the salmon fillets in a single layer over the shallots; sprinkle with salt and pepper. Dot the salmon fillets with 1 tablespoon butter. Add wine, parsley, and bay leaf.

Step 2: Bring to a boil; cover, reduce heat, and simmer 10 minutes or until the fish flakes easily when tested with a fork. Remove salmon to a serving platter, and keep warm.

Step 3: Bring the liquid in the skillet to a boil; cook until the liquid is reduced to about 1/4 cup. Remove from heat; remove and discard the parsley sprigs and bay leaf.

Step 4: Gradually add whipping cream to the liquid in the skillet. Return the sauce to a boil; cook 2 minutes or until the sauce is reduced to about 3/4 cup. Add basil, lemon juice, and red pepper; stir well. Serve salmon with the warm sauce.