Lemon Basil Salmon Food

LEMON SALMON WITH BASIL

Steps:

• Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.

LEMON BASIL SALMON

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

SALMON WITH LEMON AND BASIL

Steps:

• Lightly season salmon with salt and pepper; arrange in a 9-by-13-inch baking dish, about 1 inch apart.
• In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Dividing evenly, spread mixture over the salmon fillets. Cover with foil; place in the refrigerator, and let marinate 20 minutes.
• Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

GRILLED SALMON WITH BASIL AND MINT

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
• Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
• Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
• Serve fish with herbed oil and top with citrus slices.

BAKED SALMON WITH LEMON

Steps:

• Preheat Oven: Preheat oven to 375F with rack on lower middle position. Line a large sheet pan with foil and grease the foil with some olive oil. Set aside.
• Remove Moisture: Use paper towels to pat-dry the salmon fillet, ensuring that all excess moisture is removed (this step is important, as excess water/moisture causes fish to be "steamed" instead.) Place salmon on the prepared sheet pan.
• Mix Seasonings: In a small bowl, stir together all remaining ingredients until combined. Evenly press the mixture over the top of salmon.
• Bake: Bake salmon for 10 minutes in preheated oven. Carefully but quickly take salmon out, move rack to top position underneath the broiler, and place salmon tray back on rack.
• Broil: Broil on high for up to 5 minutes or until top is nicely browned, but watch carefully for even browning without burning. Remove from heat immediately. Serve with extra slices of lemon.

HONEY MUSTARD BASIL SALMON

Steps:

• Place salmon steaks in shallow baking dish.
• In a small bowl, mix together oil, lemon juice, mustard and garlic; stir in basil; season with salt and pepper to taste.
• Spread mixture over Steaks, cover loosely and allow to marinate refrigerated for 1 hour.
• Bake at 375 degrees for 12 minutes or until salmon flakes with a fork, Enjoy.

LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE

Steps:

• Preheat oven to 180C (fan forced).
• Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
• Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
• Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
• Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
• Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
• Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
• Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
• Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
• Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.

GRILLED HONEY-LEMON SALMON WITH BASIL

Steps:

• Place salmon fillets in a plastic container and add vinegar, ginger, garlic powder, black pepper, and salt. Lightly massage into salmon for about 1 minute. Spray both sides of fish with cooking spray. Refrigerate fish while you prepare the rest of the ingredients.
• Mix honey, lemon juice, and basil together in a bowl.
• Preheat a clean outdoor grill for medium heat and lightly oil the grate.
• Grill salmon fillets on the hot grill. Cook the first side for 3 to 5 minutes, depending on thickness of the fish. Turn fish and lightly baste with honey-lemon mixture. Grill another 3 minutes and turn so honey side is down. Baste top of salmon with honey mixture and grill until just warmed on this side, approximately 1 minute more.

BAKED SALMON WITH BASIL AND LEMON THYME CRUST

Steps:

• Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
• Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
• Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
• Top salmon with herb mixture, forming a crust.
• Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

LEMON BASIL GRILLED SALMON

Steps:

• Heat the grill to medium-high heat and brush grates clean with wire brush and brush grates with oil to prevent sticking.
• In a small bowl combine the Land O Lakes® Butter with Olive Oil & Sea Salt with 1 tbsp fresh basil, lemon zest, garlic powder and salt and pepper to taste. Stir until combined and set aside.
• Brush the salmon filets with the vegetable and season to taste with salt and pepper. Place salmon, SKIN SIDE UP, on the hot grill for about 2 minutes, until salmon easily moves away from grill grates. Flip salmon and reduce heat to a medium-low and continue cooking about 3 to 5 minutes, until salmon is cooked and easily flakes.
• Top each hot piece of salmon filet with the lemon basil topping so it melts into the salmon.
• Meanwhile grill the corn alongside the salmon until the kernels are slightly charred. Carefully cut off the corn kernels and add to a medium bowl. Add in the tomatoes, remaining 1 tbsp of fresh basil and salt and pepper to taste.
• Serve the corn salad over the top of the hot salmon and enjoy!

TOASTER OVEN SALMON WITH LEMON BASIL BUTTER

Steps:

• In a small bowl, use a fork to mash together the ingredients for the butter.
• Wrap in plastic wrap forming a ~2-inch long log, and refrigerate.
• Heat toaster oven or conventional oven to 425°F.
• Lay the salmon on oven pan lined with foil and sprayed with cooking spray. Season with garlic powder and black pepper.
• Bake at 425°F for 12-15 minutes until just cooked through and flakes with fork.
• Slice the Lemon Basil Butter and lay slices on the fish. Return to the oven to melt the butter. Serve.

SALMON WITH LEMON BUTTER BASIL SAUCE

Steps:

• Melt the butter in a heavy saucepan, and add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
• Add the lemon juice, wine, salt and pepper to taste, and cook over low heat until thickened.
• Just before serving, stir in the fresh, chopped basil. (If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed.)
• Preheat oven to 375 degrees F.
• Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
• Place hot oven and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets).
• Or, grill the salmon on a hot grill until cooked.
• Serve each steak topped with a scoop of the sauce.