1/4 c. (1/2 stick) unsalted butter
6 tbsp. fresh basil, minced
1/4 c. dry white wine
2 c. fish stock (or 1 1/3 c. bottled clam juice & 2/3 c. water)
1 c. whipping cream
1/4 tsp. white pepper, freshly ground
1/4 tsp. black pepper, freshly ground
Salt

STEAMED SALMON:

1 1/2 c. fish stock (or 3/4 c. bottled clam juice)
2 lg. stalks celery, diced
2 med. carrots, peeled & diced
1 lg. onion, diced
2 (3 x 4-inch) strips lemon peel (yellow part only)
4 whole black peppercorns
3 lg. parsley sprigs
1 lg. bay leaf, crumbled
1 tsp. cider vinegar
4 (10 oz.) salmon steaks

GARNISH:

Fresh basil sprigs
Lemon wedges

For cream: Melt butter in heavy medium skillet over medium heat. Add basil and stir until wilted, about 1 minute. Add wine, increase heat and boil until reduced by half, about 3 minutes. Add stock and boil 3 minutes. Add cream, white and black pepper and salt. Boil until sauce is reduced to 3/4 cup, about 8 minutes.

Meanwhile, prepare salmon: Combine first 9 ingredients in heavy large skillet. Bring to gentle simmer. Arrange salmon in single layer atop vegetables. Cover tightly and cook until salmon is just opaque, 9 minutes per inch of thickness. Drain salmon.

Spoon 3 tablespoons sauce in center of each plate, tilting plate to spread evenly. Place salmon steak in center of each. Garnish with basil and lemon. Makes 4 servings.