LEMON BASIL SALMON
It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! -Marianne Bauman, Modesto, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.,
Nutrition Facts : Calories 274 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 264mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BASIL SALMON
Homemade pesto adds instant flair to these tasty salmon fillets. While they bake in the oven, you can assemble the simple green salad.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205 calories, Fat 18g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.
Provided by CHEDDAR97005
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g
GRILLED BASIL SALMON STEAKS
I've had this recipe in my file for so long I don't know where it came from. I do know that it is wonderful especially with really fresh salmon. My oldest son brings one home from time to time. There just isn't anything better!
Provided by Normaone
Categories Spring
Time 46m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BASIL-CRUSTED SALMON WITH SNAP PEA SALAD
Fragrant fresh basil, spicy shichimi togarashi and lemon zest brighten up crispy baked salmon for an easy weeknight meal served with a refreshing sugar snap pea salad tossed in a quick vinaigrette.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
HONEY MUSTARD BASIL SALMON
Basil gives these salmon a good flavor, If you don't like basil use your favorite herb. These are marinated in refrigerator for 1 hour, time not included. The recipe comes from a local paper.
Provided by Barb G.
Categories Savory
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
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
A creamy pasta with salmon, celery, plum cherry tomatoes and black pepper.
Provided by clara11111
Time 25m
Yield Serves 2
Number Of Ingredients 11
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.
SALMON WITH PISTACHIO-BASIL BUTTER
Provided by Jane Bronk-Gorman
Categories Food Processor Fish Bake Low Carb Basil Pistachio Salmon Healthy Bon Appétit Colorado
Yield Serves 6
Number Of Ingredients 8
Steps:
- Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
- Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.
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SALMON WITH BASIL SAUCE RECIPE | MYRECIPES
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5/5 (8)Published 2006-03-13Servings 4
- Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor.
- Meanwhile, combine basil, 1/2 cup olive oil, and remaining ingredients in a food processor. Pulse until finely chopped, and set aside.
- Heat a large nonstick skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side, or until desired degree of doneness. Place on serving plates. In the warm skillet, heat reserved basil sauce, and pour over salmon.
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