Salmon With Basil Cream Sauce

2 lbs. salmon fillets
1 1/2 T   unsalted butter
3  shallots, peeled and minced
1 clove  garlic, peeled and minced
1 1/2 cup  chopped fresh basil
1/4 cup  chopped fresh parsley
3/4 cup  dry white wine
1/3 cup  light cream
1   T freshly squeezed lemon juice
1/4 t  freshly ground white pepper
1/4 t  salt, or to taste

Cut the salmon into 6 equal serving pieces, wash and pat dry on
paper towels.  Melt the butter in a large skillet over
medium-high heat.  Sear the salmon on each side for about 2 to
3 minutes, keeping the center slightly rare since the fish will
continue to cook after it is taken from the pan.  Remove the
fish from the pan with a slotted spatula and keep warm.  Reduce
the heat to low and add the shollots and garlic to the pan.
Saute, stirring frquently, for 5 minutes.

Add the basil, parsley, wine, cream, lemon juice, pepper and
salt to the pan and cook over medium heat, stirring
frequently, until the mixture is reduced by half.  Taste for
seasoning, adding pepper and salt as needed.

To serve, reheat the fish slightly in the sauce and then serve
the sauce around the salmon fillets.

NOTE:  The fish can be prepared up to three hours in advance.
Reheat the fish in the sauce over low heat, uncovered, for 10
minutes.