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July 24, 2015

Basil Encrusted Salmon in a Grand Marnier Sauce

This recipe uses left over Basil Encrusted Salmon from a previous night's dinner. You can freeze the salmon and use next week or refrigerate and make the sauce within a few days.
Since the salmon is coated with basil pesto, the preparation for the sauce is simple.

Serves 4


2 cups half and half
4 tablespoons butter
1tablespoons sugar
1/4 teaspoon lemon zest
2 tablespoons flour
2 tablespoons butter
1 cup basil encrusted salmon, bite size pieces
2 cups cooked pasta, medium width egg noodles or penne (any pasta will work for this recipe)
salt and pepper to taste
1/2 teaspoon lemon juice, optional
2 tablespoons Grand Marnier


Heat milk, 4 T butter and sugar in a deep saute pan over low heat, stirring occasionally, until the sugar melts. Gently simmer.

Melt 2 T butter and flour in microwave. Whisk flour mixture into milk. Continue to cook until sauce thickens.

Add salmon, Grand Marnier and season with salt and pepper to taste. If sauce needs more flavor, add lemon juice.

Add al dente egg noodles to the pan and toss to coat the noodles with the sauce. Serve with steamed broccoli or sautéed zucchini (as I did) and crusty bread.

Cooking Wiser
To decrease calories and fat, use 2% milk but for a richer sauce use either heavy cream or half and half.

Use salt carefully. It will be dependent on the saltiness of the pesto

If serving broccoli as a side, save time by adding 2-3 cups to the pasta during the last few minutes of cooking. The time will depend on how soft you want the broccoli.

Posted by terri at July 24, 2015 03:33 AM