1 lb. fresh salmon or steelhead fillets, skinned
1 tbsp. safflower oil
1/4 tsp. pepper
1 1/2 tsp. lemon juice
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 c. basil leaves, packed loosely
1/4 c. dry white wine
1/4 c. heavy cream

Rinse the fillets in cold water and pat dry. Cut the fish diagonally into slices about 1-inch thick. Pour the oil into a large heavy bottomed skillet over high heat. When oil is hot, add fish and cook them on the first side about 3 minutes.

Carefully turn the pieces over and sprinkle with the salt and pepper. Cook them on the second side and remove from the heat. Transfer the fish to a warmed serving platter and cover the platter with aluminum foil.

Add the basil and wine and simmer for 1 minute. Stir in cream, salt, and pepper to taste. Stir until sauce thickens. Pour over fish and place in oven for 4 minutes.