1 tsp. butter
3 tbsp. minced shallots
4 (8 oz.) salmon fillets, skinned
Salt and pepper
1 tbsp. butter
1/2 c. Chablis or other dry white wine
1 tsp. fresh lemon juice
2 fresh sprigs parsley
1 bay leaf
1/2 c. whipping cream
1/2 c. chopped fresh basil
1/8 tsp. ground red pepper

Melt 1 teaspoon butter in a large skillet over medium heat. Sprinkle shallots over butter. Arrange salmon fillets in a single layer over shallots; sprinkle with salt and pepper. Dot salmon fillets with 1 tablespoon butter. Add wine, parsley and bay leaf. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove salmon to a serving platter, and keep warm.

Bring liquid in skillet to a boil; cook until liquid is reduced to about 1/4 cup. Remove from heat; remove and discard parsley sprigs and bay leaf.

Gradually add whipping cream to liquid in skillet. Return sauce to a boil; cook 2 minutes or until sauce is reduced to about 3/4 cup. Add basil, lemon juice, and red pepper; stir well. Serve salmon with warm sauce.