I never thought I'd be saying this so soon after my lovely friend fell ill, but she is doing tremendously. I feel incredibly blessed. Thank you to everyone for your kind thoughts and emails!
Life continues. This salmon was a kick-off to the weekend, otherwise known as Thursday in my house. Don't get hostile on me, it's only on occasion, with my flex schedule. And this Friday (like most) I did have to work. (I know, shed a teeny, tiny tear for me. )
Salmon can break the bank if you're buying the more environmentally friendly and sustainable wild-caught versions, but it's so tasty. I generally lean towards a sharp dijon sauce to cut the substantial fat content in salmon, but my garden is growing basil like its life depends on it. So, basil with lemon dressing it was.
Simply grill or pan grill the salmon filets, to the doneness that you desire. Heat a pan that you've sprayed with nonstick spray over medium-high heat. There's no need to use extra oil when cooking salmon, unless you prefer to. Season the non-skin side, and cook skin side down for about 3-5 minutes. Flip salmon and cook for another 3-5 minutes.
I like to take it off the stove while it's still a little translucent and pink in the center, and let it finish cooking on the plate. Salmon is very forgiving-- it's hard to overcook because it's so fatty. But a perfectly cooked piece of salmon is sublime, in my book. Total cooking time for 1-inch thick filets is normally 6-10 minutes.
This very simple dressing would also be delicious on salads, tofu or more mild fish.
Lemon Basil Dressing
2 handfuls of basil
juice of 1 lemon
1 TB extra virgin olive oil
salt and pepper to taste
In a food processor, chop basil until coursely chopped. Add lemon juice and olive oil, and combine. Season with salt and pepper to taste. Spoon over salmon before serving. Sauce serves 4 portions of salmon.