Pan-Seared Salmon with Basil Cream Sauce

The first thing I do when beginning a blog post is to shuffle through the couple hundred photos I took, picking out the very best in the lot.  This generally results in around 15-20 shots to load and detail.  It really hit me how easy and delicious this salmon was when I came up with only seven photos outlining the process – two of which are the final product!  It was almost hard to believe.  Talk about an elegant and satisfying weeknight dinner!  I love the flavor of salmon… kissed by a hot pan with a little butter and olive oil and you get a beautiful crust breaking way to a creamy, deep flavor.  The cool basil cream sauce accentuates every bite and really reminded me of spring.  Served with my roasted asparagus and some basmati rice finished with fresh parsley and basil and you have a balanced, quick dinner to be proud of… in seven pictures or less!

When the concept for this basil cream sauce came to mind, I had a very clear idea of the flavor I was looking for and the texture.  It took my four tries and I finally got there… for me at least… feel free to tweak the ingredients to your liking.  However you get there I promise it is as easy as throwing everything in a food processor and giving it a whirl.  So, to that end, combine one cup fresh basil leaves, one quarter cup sour cream, one quarter cup cream cheese (room temperature – important), one garlic clove, one half tsp lemon zest, one quarter tsp red pepper flakes, one quarter tsp kosher salt and a few turns of fresh ground black pepper.

Mix until smooth and incorporated.  Taste for seasoning and adjust as necessary.  Set aside and leave at room temperature.

Now for the salmon.  I try to use wild-caught salmon (and all fish, for that matter) as much as possible.  Set a large saute pan on the stove over medium high heat and allow to warm.  Sprinkle both sides of the salmon filets (two pieces here – one pound total) with kosher salt and fresh ground black pepper.  I had some extra lemon zest from the basil cream sauce so I put that on top as well – fish and citrus are BFF’s so I knew they would enjoy hanging out together.

Add one tbs of olive oil and one tbs of butter to the hot pan and let melt.  Add the salmon and cook for three minutes per side, until medium.

While the salmon is finishing, plate your basmati rice and asparagus.  Top with the warm salmon, drizzle the sauce over the fish and you’re finished!  Seriously simple and seriously flavorful.  You can’t ask for much more than that!  Enjoy!

Continue reading for the ingredient list and step by step directions!

Serves Two

• one cup fresh basil leaves
• one quarter cup sour cream
• one quarter cup cream cheese (room temperature – important)
• one garlic clove
• one half tsp lemon zest
• one quarter tsp red pepper flakes
• one quarter tsp kosher salt
• fresh ground black pepper
• one pound wild caught salmon, cut into two filets
• kosher salt and pepper
• one tbs olive oil
• one tbs butter