Salmon with Red Wine Butter Sauce and Fresh Basil

We used half the salmon and made half the sauce. It still made a lot more than we could use. It was so good, but we didn't have anything in the house to eat it with the next day. I used onions instead of shallots and milk instead of cream. It says to poach the salmon. Uh, no.

We ate up the salmon way too fast to take a picture.

3 lbs. boneless and skinless salmon filet
1/2 lb. butter, cut into pieces
1 c. red wine
2 shallots, chopped
2 tbsp. red wine vinegar
Juice of 1 lemon
1/2 c. cream
1/3 c. chopped basil
Salt and pepper to taste

Put the salmon on nonstick foil on a cookie sheet. Sprinkle with butter, a little minced garlic, and a squirt of lemon. Bake at 400 degrees until salmon flakes with fork, about 15-20 minutes. While the salmon is cooking, prepare the sauce. In a saucepan, add the red wine, shallots and vinegar. Bring to a boil. Reduce to almost 1/4 of its volume and add the cream. Bring to a boil for a few seconds. Whip in the butter piece by piece until the sauce is smooth. Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.