2 6-8 ounce salmon filets seasoned with salt and pepper
2 tablespoons butter
½ shallot, crushed
2 tablespoons blanched almonds, sliced
1 garlic clove, crushed and sautéed until transparent
¼ cup fresh raspberries
¼ cup white wine
2 tablespoons chicken stock
1 tablespoons fresh basil, chopped
Broil the salmon for 3 minutes on each side. Set aside.
In a small sauté pan over medium heat, cook one tablespoon of butter with the shallot, almonds, garlic, raspberries, white wine, and chicken stock for 2 ½ minutes. Turn the heat to low and add the remaining tablespoon of butter. Stir just until the butter is melted, being careful to not boil.
Spoon the sauce over the salmon filets and sprinkle with the chopped basil.