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Grilled-Salmon Lemon Basil Cream

By: Southern Living magazine

"Serve with sliced tomatoes and steamed sugar snap peas."

Rate/Review | Read Reviews (58)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

2 tablespoons butter or margarine
2 cloves garlic, minced
1 cup half-and-half
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 1/2 teaspoons pepper, divided
3 tablespoons chopped fresh basil
4 (3/4-inch-thick) salmon steaks
1 teaspoon salt
Garnish: fresh basil sprigs

Directions

MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes. Add half-and-half and chicken broth. Bring to a boil, and cook 8 minutes or until reduced by half.
WHISK together lemon juice and flour until smooth. Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat, and stir in basil. Keep warm.
SPRINKLE salmon with remaining 1 teaspoon pepper and salt.
GRILL salmon, without grill lid, over high heat (400 degrees to 500 degrees) 5 to 7 minutes on each side or to desired degree of doneness. Serve with sauce. Garnish, if desired.