Pino’s Grilled Salmon with Basil Cream

Name: Pino’s Grilled Salmon with Basil Cream
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 tablespoons (¼ stick) unsalted butter; 2 tablespoons fresh lemon juice; 2 cloves garlic; ⅓ cup dry white wine; 20 fresh basil leaves, plus 4 basil sprigs for garnish; 1 cup heavy (whipping) cream; Salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 4 salmon fillets (each 6 to 8 ounces and ¾ to 1 inch thick), skinned and checked over for bones (see box); 2 tablespoons extra-virgin olive oil

Italy

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Salmon has a natural affinity for basil, especially when paired with the basil cream sauce here. This is an invention of my friend Pino Savarino, a fine chef from the Ligurian coast in Italy.

Ingredients

For the Fish

4 salmon fillets (each 6 to 8 ounces and ¾ to 1 inch thick), skinned and checked over f

Method

Prepare the fish: Rinse the salmon fillets under cold running water, then drain them and blot dry with paper towels. Place the fillets on a platter and brush them on both sides with the olive oil. Drizzle the 2 tablespoons of lemon juice over both sides and season the fill

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