Salmon Fillets in Basil Sauce

Page 194

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This is not so much a review of the dish as a review of the recipe. I made too many changes -- used zucchini rather than tomatoes, grilled rather than broiled the salmon -- to review the dish. But this is the kind of recipe I love. Healthy, full of flavor, quick enough for a week-night meal, but pretty enough and tasty enough for last-minute guests, AND amenable to whatever modifications the cook wants to make, based on what looks best at the market or in the CSA box.

(1) useful  

Comments

Queezle_Sister - 19th July 2012
My basil is growing like crazy -- I've not noticed this recipe, though. Is the basil sauce pesto-like?

aj12754 - 30th July 2012
Sorry! -- didn't see your comment before today :-(

I came back to this recipe today because I made the recipe as written (except I grilled the salmon) for lunch today -- and it was delicious.

The basil sauce is actually a tomato sauce -- two cups fresh tomatoes, cut in 1.2 in. dice, then briefly sauteed in 3 T. butter, 24 basil leaves (he leaves them whole, I did a chiffonade, and a bit of salt and pepper. He sautes the tomatoes on medium-high for only about a minute -- I did medium low for about 10 minutes since I wanted my tomatoes slightly more sauce-like since I was serving over couscous. Also, because I was serving over couscous, I did a full recipe of the sauce even though I only grilled two pieces of salmon.

(edited 30th July 2012) 

Queezle_Sister - 31st July 2012
Thanks, this sounds really great. I've got gobs of basil, and am hunting for uses (other than pesto!).

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