Salmon with Ginger and Basil Butter Sauce

Ingredients
6 salmon fillets
soy sauce
1 chopped tbsp fresh Thai basil or regular basil
freshly ground pepper
salt
1 1/2 cup white wine
1/4 cup rice vinegar
2 chopped clove garlic
2 chopped shallot
1 chopped tbsp fresh ginger
2 tbsp pickled ginger
1 1/2 cup unsalted butter
1 tbsp unsalted butter


Directions
1. Preheat the oven to 350 degrees.

2. Butter a baking sheet.

3. Place the salmon fillets on the prepared sheet and set aside.

4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers.

5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes.

6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature.

7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time.

8. Once all the butter has been added and the sauce is creamy, strain the mixture.

9. Discard the garlic, shallots, and gingers.

10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil.

11. Season with pepper.

12. Keep warm over very low heat.

13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper.

14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick.

15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom.

16. Place the salmon on top.

17. Serve immediately with the remaining sauce passed in a pitcher.

Fruity Finger Food

Ingredients:
1 (24-inch) sourdough baguette
4 ounces fat-free cream cheese, whipped
6 cups fresh California plums, sliced thinly
1 cup fresh basil


Directions:
Slice baguette into 24 1-inch-thick pieces. Toast in a 350-degree oven until golden brown. Spread each slice of bread with fat-free cream cheese. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf.

Per serving (4 bruschetta): 120 calories, 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, 5 grams of protein.