1 Heat 2 tablespoons oil in a large frying pan. Add the salmon and cook 3 minutes per side, seasoning with salt and generous amounts of black pepper.
2 Add the butter, 2 tablespoons olive oil, and the basil, and cook 3 minutes longer.
3 Serve immediately accompanied by sautéed mushrooms and fried potatoes.
Advice of Wine to combine
Suggest from Sommelier
The intense flavor of the salmon in this dish is offset by the basil, which adds a mentholated note and allows me to suggest two wines. One is a fresh red with low tannins, such as a 1-year-old Pinot Noir: fruity, crisp, agile, and refreshing. The search for affinities leads to a buttery, oak-aged Chardonnay with good acidity to cut the sensation of fat in the fish.