Creamy Basil Spicy Salmon

Creamy Basil Spicy Salmon
Get ready for a flavor explosion with this salmon dish. The sauce is so creamy, smooth, and flavorful, everyone will end up licking their plates. I like it spicy, but you can control the spice level by cutting the amount of chili you use. This dish is sure to impress your guests.
10 minutes 20 minutes  30 minutes
YIELD: 2 Servings
  • ¾ of a pound of salmon, cut into 2 servings 
  • 4 tbsp olive oil
  • 1 shallot, finely chopped
  • 2-3 cloves garlic, minced
  • ½ habanero chili pepper, finely chopped (remove the seeds if you want less heat)
  • 20 cherry tomatoes, halved
  • Handful of fresh basil leaves
  • 1 cup heavy cream
  • ½ cup white wine
  • 1-2 tbsp lobster essence (lobster stock)

How to Make it
  1. Heat a large frying pan to medium high/high
  2. Add 2 tbsp of the olive oil into the frying pan and place the salmon in to the hot pan
  3. Pan fry the salmon on each side for 1 minute or until golden, remove from the pan
  4. In the same pan, heat the remaining 2 tbsp of olive oil, add chopped shallots, minced garlic, and finely chopped chili pepper
  5. Lower the heat and cook the onion, garlic and habanero for 2-3 minutes stirring constantly, then add the white wine and let simmer for 2-3 minutes
  6. Add the cherry tomatoes and heavy cream and let it simmer for 4-5 minutes, then add the basil and lobster essence and let simmer for 2-3 minutes
  7. Put the salmon back into the pan and simmer on low for 3-4 minutes (be careful not to overcook the salmon)
  8. Serve with potatoes and vegetable of your choice