Welcome to a brand new installment of "What in the name of all things holy should I cook for dinner?"
I'm sick of everything in my usual repertoire.
My pants are too tight, I need to at least pretend I'm on the road to healthier eating.
(okay, that was mine, but still...)
In response to all of the above, I went hunting through my vast array of detailed culinary notes (read: the tattered and grease stained remnants of recipes past), and found one marked "Great!" for something called "Basil Salmon."
Trusting the powers of my own fabulousity, and knowing I had both basil and salmon on hand, I decided to make this wonderful, and easy weeknight meal. The simple marinade flavours the salmon wonderfully.
Basil Salmon with Rice Pilaf
For printable recipes click HERE
- 4 salmon fillets with skin
- 2 tbsp (25 mL) olive oil
- 2 tsp (10 mL) lemon juice
- 2 tsp (10 mL) dijon mustard
- 2 cIoves garlic minced
- 1/4 cup (50 mL) chopped fresh basil
- Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.
- In small bowl, whisk together olive oil, lemon juice, Dijon mustard and garlic; stir in basil. Spread over salmon. Cover and marinate in refrigerator for 1 hour.
- Place salmon, skin side down, on greased grill over low heat; cover and cook for about 15 minutes or until salmon is opaque and flakes easily when tested with fork.
- To begin, toast 1/2 cup slivered almonds, set aside.
- Dice 2 stalks celery, two green onions.
- Saute vegetables in a heavy bottomed saucepan in 1 tbsp olive oil. When just starting to become translucent, add one cup long grain white rice and stir for about 30 seconds, lightly toasting the rice. Add two cups chicken stock and 1 tsp lemon zest.
- Cover, turn heat to low, and cook 20 minutes.
- Fluff with 1 tsp real butter, fresh ground pepper, one tbsp fresh parsley and the toasted almonds.
Beautiful lemony basil salmon, and rice pilaf - truly everyday magic at its finest...