Recipe by Southern Living magazine
"Serve with sliced tomatoes and steamed sugar snap peas."
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butter or margarine
1 1/2 teaspoons
chopped fresh basil
(3/4-inch-thick) salmon steaks
Garnish: fresh basil sprigs
This recipe had the right balance of lemon and basil. It looks impressive and I was able to utilize common ingredients from my pantry. Hardly any prep time, too! Just some things to watch; Be careful not to burn the butter or scald the half and half. Once you add the flour and lemon juice, WHISK, WHISK, WHISK.
Although functional, this recipe is not worth its ingredients. The basil is overwhelmed by the lemon and the sauce, despite good fresh ingredients, ends up tasting like it came from a mix. Many of the times are off, too.
This was very GOURMET and even my husband liked it, he's a down-home grilling kind of man. This was superb!
The lemon basil cream sauce is a perfect compliment to the rich salmon. It would be tasty over other types of fish too - - even chicken! I baked my salmon at 400 degrees for 17 minutes. While that cooked, I made the sauce on the stovetop. What a simple yet restaurant-quality dish! Mmm Mmm!
Very good. Creamy, lemony, and light. Very refreshing and tasty. I served it with steamed green beans and potatoes. Next, I am going to try it with chicken.
I HIGHLY recommend it.
I just LOVE this recipe, me & my friend (Liz) just LOVE this recipe!!!
This salmon was very very good - the sauce was creamy and easy to make, very good with the fresh basil. Try it over whole wheat pasta.
Delicious! This was truly a delight for our tastebuds. I love how the flavors of basil, lemon and salmon came together. I ended up adding the whole can of chicken broth (a 14 or 15 oz. can) and 1/4 cup more half-and-half. Served with whole wheat angel hair pasta, steamed broccoli, and Caprese salad. Didn't put nearly that much salt in, as the chicken broth (I even used reduced-sodium) is plenty salty already.
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