Lemon Basil Salmon
My daughter has decided she wants to go to culinary school in France. Don’t you love the high hopes of youth? This is the dinner she made for us tonight — Lemon Basil Salmon. I served it with a lightly-seasoned linguine in olive oil and lemon. (check back tomorrow for the linguine recipe)
When we eat salmon, which is rare, I buy the Wild-Caught Alaskan Salmon. At best, it is usually $8.99 per pound at the Seafood Counter of HEB. I’ve read too much about fish farms to get excited about farm-raised salmon.
So, Sarah begs me to buy salmon and fresh basil and I have to indulge my chef-to-be. She got the idea on a cooking show but failed to write down the exact recipe. She improvised and this is what she made for us:
Lemon Basil Salmon
serves 6-8
1 1/2 lb. salmon filet - skin off
several leaves of fresh, chopped basil
2 t. lemon juice
dash of salt and pepper
1/3 c. lemon juice plus the same amount of water
Cut the salmon into 3 pieces, and place each piece on a square of foil large enough to wrap it up in. Combine the lemon juice and basil and drizzle over each piece of salmon. Next, sprinkle with salt and pepper and wrap it up tightly.
Place the packets in a baking pan and pour the lemon juice and water into the bottom of the pan. Place this into a 450 degree oven. We tried baking this for 10 minutes and it was only done in the center — we ended up baking it for a total of 18 minutes. Try not to overcook - our thickest piece was about 1 inch thick, adjust your cooking time accordingly.
Enjoy!
March 10th, 2008