Almond Salmon with Raspberry Sauce

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.

To serve:
Spoon the sauce over the salmon filets and sprinkle with the chopped basil.

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