Lemon Basil Salmon
Lemon Basil Salmon
I love seafood. Seafood has a huge presence in my life. My father hails from the east coast. Growing up with tales of catching lobster, crabs and endless fish meant I ate a lot of seafood. I always loved going to Cape Breton and eating freshly caught salmon and a big bowl of mussels. Seafood needs very little to flavour it.
Salt & pepper and garlic work beautifully to flavour this morsel from the sea.
I wanted to try something different with my salmon dinner. I found a recipe on Canadian Living that appealed to me. Basil Salmon was the name, and basil was the twist. I’ve never put basil on my seafood and I liked the change.
Lemon Basil Salmon Ingredients
- 1 salmon fillet
- 1/2 tbsp olive oil
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cloves of garlic, minced
- 1 tbsp chopped fresh basil (1 tsp dried basil)
- Dash of salt
- Lemon juice for serving
How to make Lemon Basil Salmon
In a small bowl, whisk together olive oil, lemon juice, mustard, garlic and basil. Lay the salmon in a dish and spread the mixture over the salmon. Cover and marinate in refrigerator for 1 hour.
Take the salmon out and sprinkle salt on both sides.
Place the salmon in a pan and cook over low heat. Cover and cook for about 15-20 minutes or until salmon is opaque and flakes easily when tested with fork. Flipping once.
When serving, sprinkle some additional lemon juice over the fish.
More fish recipes
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Lemon Basil Salmon Recipe
Lemon Basil Salmon
Ingredients
- 1 salmon fillet
- 1/2 tbsp olive oil
- 1/2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cloves of garlic, minced
- 1 tbsp chopped fresh basil (1 tsp dried basil)
- Dash of salt
- Lemon juice for serving
Instructions
- In a small bowl, whisk together olive oil, lemon juice, mustard, garlic and basil. Lay the salmon in a dish and spread the mixture over the salmon. Cover and marinate in refrigerator for 1 hour.
- Take the salmon out and sprinkle salt on both sides.
- Place the salmon in a pan and cook over low heat. Cover and cook for about 15-20 minutes or until salmon is opaque and flakes easily when tested with fork. Flipping once.
- When serving, sprinkle some additional lemon juice over the fish.
Notes
Adapted from Canadian Livings recipe Basil Salmon.
https://www.canadianliving.com/food/basil_salmon.php
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
