Yes. Another salmon recipe. I can’t help it, I love the stuff. And when you are able to purchase a salmon fillet that looks as gorgeous as this one did, you have no choice but to keep it simple and let the natural delicious salmon flavor shine through. This recipe takes less than 20 minutes, and can be made even more quickly if you make the basil oil the day before.
Ingredients (serves 4):
1 tablespoon butter
1 tablespoon olive oil
1 pound salmon fillet, skin still on
Salt and pepper, to taste
Basil oil
1/2 cup fresh basil, firmly packed
1/4 cup olive oil
1 tablespoon butter
1 tablespoon olive oil
1 pound salmon fillet, skin still on
Salt and pepper, to taste
Basil oil
1/2 cup fresh basil, firmly packed
1/4 cup olive oil
To prepare the basil oil, measure out the basil and olive oil and add to a food processor. Process on high until finely minced.
Using a fine mesh sieve, strain the basil mixture through the sieve, allowing the olive oil to drip into a small bowl. Press down on the basil leaves remaining in the sieve to release all the juices.
Cover and refrigerate the oil.
This can be made a day ahead to cut down on time the day of. To cook the salmon, place 1 tablespoon olive oil and 1 tablespoon butter in a saute pan over medium high heat. When the butter begins to bubble slightly, add the salmon skin side up. (I tend to cook my filled whole and cut it into four pieces when finished. If you prefer, cut the salmon fillet into four equal sized pieces before adding it to the pan.) Cook for 3-4 minutes or until there is a nice brown sear on the salmon.
Using a spatula, flip the salmon so that it is skin side down and cook for another 3-4 minutes or until the salmon is cooked to your liking.
Remove from heat. Drizzle the basil oil over the salmon and serve.
Basil is one of my favorite ingredients in the summer; it adds a nice freshness to dishes. Basil is best used at the end of the cooking process or raw (it doesn’t hold up well to heat, which makes it perfect for infused oils and pesto. If you’re in the mood, this basil oil would also be great with some lemon zest. Alternative uses for the basil include as a dipping for bread, on top of a caprese salad, or over fresh pasta. Enjoy!
OMGoodness! That looks SO delicious! I love the basil oil! I am allergic to salmon – and I just love the stuff – so I can’t indulge, but yum, yum!
wow!!!!!
wonderful recipe, i’m loving it!!!!!!
DeepthiDigvijay
Good Food Recipes
Coffe With Me Deepthi
I love salmon and have tons of fresh basil in the garden, so this recipe has me inspired-delicious. thanks for sharing.
Wow this looks sooo good, and great pictures!! I love salmon and will definitely be saving this recipe! 🙂
OOh, this looks fabulous! I can’t wait to try it. I’m really loving your blog. The beet humus is one of my favorites that you’ve posted and I”m definitely going to try that. 🙂
Oh man this looks so, so gooooood! We get so much fresh salmon up here in the pacific northwest so this recipe is definitely going into the keeper pile- nice work!
Hello,
love salmon and have tons of fresh basil in the garden, so this recipe has me inspired-delicious. thanks for sharing.