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Basil Cream Salmon

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There's really nothing better to do with fresh wild king salmon than toss it on the grill with a little salt and lemon.  Writing up a recipe like that seems a little underwhelming, so I'm including one of our favorite slightly more complicated salmon preperations.  Don't let me talk you out of the salt, lemon and heat though, if you're leaning that way.  You really can't go wrong!
12 to 16 oz fresh salmon, skin off ½ medium onion, chopped 3 cloves garlic, chopped 2T olive oil Prepared Dish½ cup cream Several sprigs fresh basil leaves, torn into smaller pieces Cherry tomatoes Salt/pepper/blackening seasoning to taste
Sautee the onion and garlic in 1T of the olive oil over medium heat in a frying pan until translucent and tender.  Remove from heat, add the cream and basil and let sit for a moment.  In another pan, sear the salmon (seasoned with salt, pepper and/or blackening seasoning) over medium high heat until just cooked.  Pour the cream mixture over the top of the salmon, remove from heat, add sliced tomatoes and serve!

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