Salmon With Fresh Basil Sauce

1 lb. fresh Salmon or Steelhead Fillets, skinned
1 Tbsp. safflower oil
1/4 tsp. pepper
1 1/2 tsp. lemon juice
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 cups basil leaves, packed loosely
1/4 cup dry white wine
1/4 cup heavy cream

Rinse the Fillets in cold water and pat dry. Cut the fish diagonally into slices about 1-inch thick. Pour the oil into a large heavy bottomed skillet over high heat. When oil is hot, add fish and cook them on the first side about 3 minutes.

Carefully turn the pieces over and sprinkle with the salt and pepper. Cook them on the second side and remove from the heat. Transfer the fish to a warmed serving platter and cover the platter with aluminum foil.

Add the basil and wine and simmer for 1 minute. Stir in cream, salt, and pepper to taste. Stir until sauce thickens. Pour over fish and place in oven for 4 minutes.

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