Wild Salmon in Basil Cream

• 14 cup unsalted butter (1/2 stick)
• 6 tablespoons minced fresh basil
• 14 cup dry white wine
• 2 cups fish stock or 1 1/3 c. bottled clam juice and 2/3 c. water
• 1 cup heavy cream
• 14 teaspoon white pepper
• 14 teaspoon fresh ground black pepper
• salt, to taste
• 1 12 cups fish stock or 3/4 c. water and 3/4 c. bottled clam juice
• 2 large celery ribs, diced
• 2 medium carrots, peeled and diced
• 1 large onion, diced
• 2 lemon peel, 3 x 1/4-inch strips (yellow part only)
• 4 whole black peppercorns
• 3 large parsley sprigs
• 1 large bay leaf, crumbled
• 1 teaspoon cider vinegar
• 4 (10 ounce) salmon steaks
• fresh basil sprig
• lemon wedge

1. For Basil Cream.
2. Melt butter in heavy medium skillet over medium heat.
3. Add basil and stir until wilted, about 1 minute.
4. Add wine, increase heat and boil until reduced by half, about 3 minutes.
5. Add stock and boil 3 minutes.
6. Add cream, peppers and salt; boil until sauce is reduced to 3/4 cup, about 8 minutes.
7. For Steamed Salmon.
8. Combine first 9 ingredients in heavy large skillet; bring to gentle simmer.
9. Arrange salmon in single layer atop vegetables.
10. Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness; drain salmon.
11. Spoon 3 tablespoons sauce in center of each plate, tilting plate to spread evenly.
12. Place salmon steak in center of each.
13. Garnish with basil sprig and lemon wedge and serve.

unsalted butter, fresh basil, white wine, fish stock, heavy cream, white pepper, ground black pepper, salt, fish stock, celery, carrots, onion, lemon peel, black peppercorns, parsley sprigs, bay leaf, cider vinegar, salmon steaks, fresh basil, lemon wedge

Taken from www.food.com/recipe/wild-salmon-in-basil-cream-390330 (may not work)