Salmon always has been (and probably always will be) my favorite fish.
(Sea Bass is a close second).
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.
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.
Lemon, Garlic, and Balsamic Grilled Salmon
- 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.
Who likes my new “print this” plugin?
What is your favorite seafood item?
Please tell me I’m not the only salmon lover!