When you have a fresh piece of wild salmon (don’t buy the farmed stuff) that is cooked to perfection, the texture is so buttery that it literally melts in your mouth.
While most college kids are spending their precious pennies on beer and McDonald’s, I’m spending mine on nut butter , cheese , and seafood.
After picking up a bunch of fresh basil last Thursday , I was very anxious to incorporate it into a few meals.
To me, fresh basil pairs really well with lemon, balsamic, and garlic. I also love it with fresh tomatoes, but they aren’t quite in season yet. In a few months, I’ll be eating caprese salads like its my part time job. Fresh mozzarella cheese is so good!
Salmon is good too…
Go make this. I promise that you’ll thank me.
2 six ounce filets of wild salmon
1 TBS lemon juice
1 TBS balsamic vinegar
2 TBS fresh basil, chopped
1 clove of garlic, minced
1 TBS organic tamari (or soy sauce)
Fresh ground pepper, to taste
Place salmon filets, skin side down, in a baking dish.
Mix the next 5 ingredients in a small bowl. Pour over salmon.
Sprinkle with pepper, to taste. Marinate for 15 minutes to an hour.
While the salmon is marinating, preheat the grill to medium heat.
Grill the salmon for about 7 minutes, depending on the thickness of your filets.
Don’t overcook. Salmon is best served medium rare to medium.