Ingredients

FOR THE SAUCE
2 Tbsp. Butter
1/4 Cup Chopped Shallots
2 Cups Dry Champagne
2 Cups Whipping Cream (Heavy Cream)
1/2 Chopped Chives or Green Onions (or both)

FOR THE BASIL PINE NUT MIXTURE
2 Tbsp. Olive Oil
1 Cup Pine Nuts
1 Cup Packed Fresh Basil Leaves

FOR THE SALMON AND ASSEMBLY
4 8oz Salmon Steaks (3/4 inch thick) ; or 1.5-2 lbs. Salmon Fillet (3/4 inch - 1 inch thick)
2 Tbsp. Olive Oil

Method

1) TO PREPARE THE SAUCE: Melt butter in skillet over medium heat, add shallots and saute for 3 minutes.
2) Increase heat to high and add Champagne, boil for 10 minutes...or until reduced to approx 1/2 Cup.
3) Add Cream and mix well...cook eight minutes or until thickened...stirring constantly. Season with Salt and Pepper.
4) Right before serving, add the chopped onions or chives.
5) TO PREPARE THE MIXTURE: Combine basil, pine nuts, olive oil and salt/pepper in food processor until finely chopped.
6) TO PREPARE THE SALMON: Brush the steaks with oil, salt/pepper -- place in broiler for 3 mins a side ; OR Place fillet in the oven at 425/450 degrees for approx 20-25 minutes.
7) TO ASSEMBLE: Sprinkle salmon with basil/pine nut mixture, pressing gently to adhere. Spoon Sauce onto plates, top with Salmon.
8) Serve to greedy children (serves 3-4)