Wild Baked Salmon with Basil Butter
Description
recipe c/o Alice Waters' The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution
Ingredients
2 very fresh fillets of wild Alaskan salmon
Salt and fresh pepper
3 tablespoons of basil butter (recipe follows)
olive oil, to taste
For the basil butter
3 tablespoons of butter, at room temperature
about a 1/4 cup of chopped basil (you can make herb butter with parsley or chives--we just used basil)
1 garlic clove, minced
salt and pepper, to taste
a pinch of cayenne pepper
fresh squeezed lemon juice (about a teaspoon)
Salt and fresh pepper
3 tablespoons of basil butter (recipe follows)
olive oil, to taste
For the basil butter
3 tablespoons of butter, at room temperature
about a 1/4 cup of chopped basil (you can make herb butter with parsley or chives--we just used basil)
1 garlic clove, minced
salt and pepper, to taste
a pinch of cayenne pepper
fresh squeezed lemon juice (about a teaspoon)
Instructions
Combine all of the ingredients for the basil butter in a ramekin, making sure to mix thoroughly with a fork. Set aside.
1. Pre-heat the oven to 425 degrees F.
2. Oil a baking dish, then prepare the salmon by seasoning it with salt and freshly-ground pepper.
3. Place the salmon in the baking dish, skin side down, then use a silicone brush to generously oil the fish.
4. Bake the salmon for about 10 minutes (check it after 7-8). The flesh of the fish should feel firm, but the inside should still be slightly pink.
5. Place the salmon on a plate and generously spoon the basil butter over the fillets. We served the salmon on a bed of wild rice and spooned additional basil butter over it throughout the meal.
1. Pre-heat the oven to 425 degrees F.
2. Oil a baking dish, then prepare the salmon by seasoning it with salt and freshly-ground pepper.
3. Place the salmon in the baking dish, skin side down, then use a silicone brush to generously oil the fish.
4. Bake the salmon for about 10 minutes (check it after 7-8). The flesh of the fish should feel firm, but the inside should still be slightly pink.
5. Place the salmon on a plate and generously spoon the basil butter over the fillets. We served the salmon on a bed of wild rice and spooned additional basil butter over it throughout the meal.
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