INGREDIENTS

INSTRUCTIONS

For the sauce, place the wine, vinegar, garlic, shallots, pickled and
fresh ginger in a heavy duty sauce pan. Over high heat reduce the  wine
mixture until about 1/2 cup remains. Reduce the heat and slowly  whisk
in the butter making sure to maintain an even heat, do not let  it get
too hot or cold. Once the butter has all been incorporated  strain the
sauce. Return to the sauce pan and add basil and soy sauce  to taste.
Keep warm.  For the salmon fillets, season each fillet with salt then
dust with  crushed peppercorns. In a very large saut pan or two smaller
pans  heat oil until it is smoking hot. Place in fillets and sear each
side  well. If the fillets are thick you may need to put them in a
350ø  oven to finish them about 4-5 minutes depending on the
thickness.  To serve, place the sauce on the bottom of the plate and
top with a  salmon fillet. Garnish with fresh basil and pickled ginger.
Serves six.  Converted by MC_Buster.  Per serving: 3980 Calories
(kcal); 320g Total Fat; (76% calories from  fat); 208g Protein; 13g
Carbohydrate; 1275mg Cholesterol; 744mg  Sodium Food Exchanges: 0
Grain(Starch); 28 1/2 Lean Meat; 1  Vegetable; 0 Fruit;  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Have you thanked God today?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3478
Calories From Fat: 2458
Total Fat: 287.1g
Cholesterol: 732.1mg
Sodium: 165mg
Potassium: 3914.5mg
Carbohydrates: 189.3g
Fiber: 8.4g
Sugar: 4g
Protein: 27.1g