Ingredients

Instructions

  1. TO PREPARE THE SAUCE:
  2. Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
  3. Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
  4. Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
  5. May cover and store in the refrigerator at this point for 1 day.
  6. TO PREPARE THE BASIL-PINE NUT MIXTURE:
  7. Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
  8. TO PREPARE THE SALMON:
  9. Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
  10. Broil for 3 minutes on each side or until the salmon flakes easily.
  11. TO ASSEMBLE:
  12. Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
  13. Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.