Salmon Basel Style Food

BAKED SALMON

Steps:

• In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• Place salmon fillets in a medium glass baking dish, and cover with the marinade.
• Marinate in the refrigerator about 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Place fillets in aluminum foil, cover with marinade, and seal.
• Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

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.

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.,

BASIL SALMON

Steps:

• For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped. , Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.) , Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

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.

TOMATO BASIL SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

SALMON BASEL STYLE

Steps:

• 1. Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time.
• 2. Dredge the onion rings in the flour. Shake off the excess.
• 3. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan).
• 4. Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon.
• 5. This is typically served with boiled potatoes.

MINTED SALMON

Steps:

• Preheat a grill for medium-high heat. Place the grill rack 5 inches from the heat source.
• In a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes.
• Remove salmon from marinade, and discard remaining marinade. Lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork.
• Brush the fillets with melted butter and garnish with lemon slices and mint sprigs before serving.

GINGER POACHED SALMON WITH LIME BASIL CREAM

Steps:

• Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.
• Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.
• To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

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.

GRILLED SALMON WITH TOMATOES & BASIL

Steps:

• Preheat grill to medium.
• Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
• Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
• Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

BASIL-CRUSTED SALMON WITH SNAP PEA SALAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water and set aside.
• Add the basil leaves, 2 tablespoons olive oil, 1 teaspoon shichimi togarashi, lemon zest, garlic, 1 teaspoon salt and a few grinds of pepper to a food processor and process until finely chopped, scraping down the sides of the bowl as needed. Transfer to a small bowl and fold in the panko.
• Place the salmon fillets skin-side down on the prepared baking sheet and brush the tops with 2 tablespoons honey. Press the breadcrumb mixture all over the tops of each fillet (about 1 tablespoon per fillet). Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, 12 to 15 minutes.
• Meanwhile, place the pine nuts in a single layer in a small nonstick skillet and cook, shaking frequently, until they're golden brown and smell nutty, 3 to 5 minutes. Transfer to a plate to cool.
• Add the sugar snap peas to the boiling water and cook until very bright green and crisp tender, 1 to 2 minutes. Use a slotted spoon to immediately transfer the peas to the ice water to stop the cooking. Drain the snap peas, then cut them into thirds on a deep bias.
• Put the lemon juice, mustard, vinegar, fish sauce, shallots, 1/4 teaspoon salt, a few grinds of pepper, the remaining 1 tablespoon of honey and the remaining pinch of shichimi togarashi in a large bowl. Use an immersion blender to mix and drizzle in the vegetable oil and the remaining 1 tablespoon of olive oil until all the ingredients are emulsified.
• Fold in the snap peas until coated. Fold in the parsley leaves, toasted pine nuts and basil stems and serve alongside the salmon.

WHOLE SALMON "SLASHED AND STUFFED" WITH BASIL BUTTER

Steps:

• Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface.
• Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy.
• Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more.
• Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges.

GRILLED BASIL SALMON STEAKS

Steps:

• Combine marinade ingredients in a blender container.
• Process until smooth.
• Place salmon steaks in a glass dish.
• Pour marinade over salmon, turn to coat.
• Cover and refrigerate 30 minutes.
• Meanwhile, cover wood chips with water and soak for 30 minutes.
• Just before cooking salmon sprinkle wood chips over coals.
• Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals.
• Grill 10-17 minutes until fish is done, basting occasionally with the marinade.
• Garnish with a lemon slices and sprigs of basil.

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.

CREAMY SALMON AND BASIL PASTA

Steps:

• Add the olive oil to a deep frying pan and heat on a medium-high flame. Add the spring onion and cook for 4 mins until soft.
• Next, add the celery to the pan and cook for a further 4 mins. Once the celery has softened, add the garlic to the pan and cook for a further 1 minute.
• Put the salmon in the pan and cook for 2-3 mins, turning as appropriate, then pour in the wine and continue on the heat until the salmon is cooked through and the wine has been mostly absorbed.
• Take off the heat. Break up the salmon into flakes and add the creme fraiche. Add a pich of salt and black pepper to taste. Mix in the tomatoes and the basil.
• Mix the pasta together with the sauce and serve.

PAN SEARED SALMON WITH LEMON BASIL PESTO

Steps:

• Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
• To the food processor, add basil and garlic; pulse just to combine.
• With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
• Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
• Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
• Heat the skillet, over medium-high heat, then spray with cooking spray.
• Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
• Serve salmon with pesto spooned over top.
• Can also be served at room temperature.

THAI BASIL SALMON RECIPE

Steps:

• Turn on the stove and set it to medium heat. Add 1-2 tablespoons of oil and heat it up
• Add the salmon fillets skin side down onto the pan
• Sear it until it's tender (You can choose to cook till it's cooked to your preference)
• To make sure it cooks evenly, try to maintain the temperature between 140-160 degrees
• Take the salmon out and keep it aside
• Add 1-2 tablespoons of olive oil into the pan, keeping the heat medium-high
• Add the onions, and stir-fry until they start turning transparent
• Add in basil leaves, soy sauce, oyster sauce, fish sauce, Thai chili, and stevia
• Keep stir-frying till the mixture turns a darker green
• When the sauce is done, pour it over the seared salmon
• Serve hot and enjoy!

SALMON BASEL STYLE

Steps:

• Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time.
• Dredge the onion rings in the flour. Shake off the excess.
• Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan).
• Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon.
• Serve with boiled potatoes.