Ingredients

• 24 ounce sockeye salmon fillets, patted dry
• 2 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, freshly ground
• 4 garlic, minced
• 4 ounce sun-dried tomatoes in oil, drained and chopped
• 8 ounce heavy cream
• 0.5 cup fresh basil, chopped
• 2 tablespoon dry white wine
• 1 tablespoon lemon juice, fresh squeezed
• 0.25 teaspoon red pepper flakes
• 0.5 ounce unsalted butter

Steps

1. Remove salmon fillets from refrigerator 10 minutes before cooking and pat completely dry with paper towels.
2. Season the salmon skin side with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then season the flesh side with remaining salt and pepper.
3. Heat olive oil in a 12-inch stainless steel skillet over medium-high heat until it shimmers, approximately 2 minutes.
4. CAUTION: Oil will be very hot. Place salmon fillets skin-side down in the skillet, laying them away from you to avoid splattering. Do not move them.
5. Sear the salmon skin-side down for 4 minutes until the skin is golden and crispy.
6. Carefully flip the salmon fillets and sear for 3 more minutes on the flesh side until the salmon reaches an internal temperature of 125°F (52°C) for medium-rare.
7. Transfer the seared salmon to a warm plate and loosely tent with foil to keep warm.
8. Reduce heat to medium and add minced garlic to the same skillet with the remaining oil. Sauté for 1 minute until fragrant, stirring frequently.
9. Add sun-dried tomatoes to the skillet and stir for 30 seconds to warm through.
10. Pour in dry white wine and lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits (fond).
11. Simmer the wine mixture for 2 minutes until slightly reduced, then add the butter.
12. Once butter is melted, add the heavy cream and stir gently to combine. Reduce heat to medium-low.
13. Simmer the cream sauce for 2 minutes until it reaches a luxurious, pourable consistency, stirring occasionally.
14. Remove the skillet from heat and stir in the fresh chopped basil and red pepper flakes.
15. Divide the basil cream sauce among four serving plates or bowls. Top each with a seared salmon fillet, skin-side up.
16. Garnish with fresh basil leaves and serve immediately while the salmon and sauce are hot.

Nutrition