Basil-Scented Salmon
This dish of salmon is unusual yet so flavorful; it’s a hit when I serve it to company. It’s especially good when you pair it with tabbouleh. If you’re entertaining guests on a rushed schedule, reach for this recipe. Spread leftover tabbouleh on a platter and set the basil-scented salmon fillets at a diagonal over the grains.
Ingrediënten
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup basil leaves
- 2 tablespoons olive oil
- 5 cups prepared Tabbouleh
Instructies
- Season the pink flesh side of each salmon fillet with 1/4 teaspoon each of salt and pepper.
- Press the basil leaves onto the flesh side of the salmon fillets.
- Heat the olive oil in a large sauté pan over high heat.
- Carefully add the salmon, basil-side up and cook over medium-high heat about 10 minutes or until the fish is done.
- Run a spatula or thin knife between the salmon fillets and the salmon skin and separate the two.
- Discard the salmon skins.
- Set the salmon aside for 1 minute for the fish to firm up.
- To serve, spread the tabbouleh on a large platter.
- Arrange the salmon fillets diagonally over the tabbouleh.
- Serve immediately.
- Vary It!
- You can also serve the salmon without the tabbouleh.
- Add lemon wedges and a small, mixed green salad on the side.
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