IngredientsSalmon:

• 4 salmon steaks (6 oz each)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Sea salt and fresh ground black pepper to taste

Sauce:

• 20 fresh basil leaves
• 1/3 cup dry white wine
• 2 cloves garlic
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• 2 tbsp unsalted raw grass-fed butter
• Sea salt and fresh ground black pepper to taste

Directions

1. Preheat grill to high.
2. Rinse salmon under cold water, drain, and blot dry. Brush salmon on both sides with olive oil. Season with lemon juice, salt and pepper.
3. Combine basil, wine, and garlic in a blender and process until a smooth puree forms. Transfer to a small heavy saucepan. Stir in cream.
4. Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half. Add butter and lemon juice, continuing to stir. Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
5. Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.

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