INGREDIENTS

INSTRUCTIONS

From "Gourmet Gazelle Cookbook" by Ellen Brown (Bantam Books, 1989,
$24.95)  Cut the salmon into 6 equal serving pieces, wash, and pat dry
on paper  towels. Melt the butter in a large skillet over medium-high
heat.  Sear the salmon on each side for 2-3 minutes, keeping the center
slightly rare since the fish will continue to cook after it is taken
from the pan. Remove the fish from the pan with a slotted spatula and
keep warm. Reduce the heat to low and add the shallots and garlic to
the pan. Saute, stirring frequently, for 5 minutes.  Add the basil,
parsley, wine, cream, lemon juice, pepper and salt to  the pan and cook
over medium heat, stirring frequently, until the  mixture is reduced by
half. Taste for seasoning, adding pepper and  salt as needed.  To
serve, reheat the fish slightly in the sauce and the serve the  sauce
around the salmon fillets.  NOTE: The fish can be prepared up to three
hours in advance. Reheat  the fish in the sauce over low heat,
uncovered, for 10 minutes.  Per serving: 276 calories, 31 grams
protein, 3 grams carbohydrates, 13  grams fat, 6 grams saturated fat,
103 milligrams cholesterol, 205  milligrams sodium.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 489
Calories From Fat: 152
Total Fat: 17.1g
Cholesterol: 65.4mg
Sodium: 3344mg
Potassium: 1507.8mg
Carbohydrates: 44.2g
Fiber: 6.9g
Sugar: <1g
Protein: 39.7g