Salmon With Basil Cream Sauce
This chef-curated Salmon With Basil Cream Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 27g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 452 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Salmon With Basil Cream Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmon With Basil Cream Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmon With Basil Cream Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- From: Wayne Sun wcs5u@galen.med.virginia.edu
- Date: Thu, 9 Sep 1993 13:58:43 GMT
- Here's a recipe from "Gourmet Gazelle Cookbook" that
- was printed in the "Washington Post" a couple months back. I
- haven't tried it yet, but it sounds delicious! :-)
- Ingredients:
- 2 lbs. salmon fillets
- 1 1/2 T unsalted butter
- 3 shallots, peeled and minced
- 1 clove garlic, peeled and minced
- 1 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 3/4 cup dry white wine
- 1/3 cup light cream
- 1 T freshly squeezed lemon juice
- 1/4 t freshly ground white pepper
- 1/4 t salt, or to taste
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towelsStep 2: Technique & Execution
Melt the butter in a large skillet over medium-high heatStep 3: Technique & Execution
Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the panStep 4: Technique & Execution
Remove the fish from the pan with a slotted spatula and keep warmStep 5: Technique & Execution
Reduce the heat to low and add the shollots and garlic to the panStep 6: Technique & Execution
Saute, stirring frquently, for 5 minutesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 452 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 27g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 25g | Complex, slow-digesting dietary fiber |
| Fat | 17g | Wholesome dietary lipids for micronutrient absorption |
Salmon With Basil Cream Sauce
This chef-curated Salmon With Basil Cream Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels
Technique & Execution: Melt the butter in a large skillet over medium-high heat
Technique & Execution: Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan
Technique & Execution: Remove the fish from the pan with a slotted spatula and keep warm
Technique & Execution: Reduce the heat to low and add the shollots and garlic to the pan
Technique & Execution: Saute, stirring frquently, for 5 minutes
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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