Olive Basil Infused Salmon

  Again, I have been a delinquent blogger...so sorry about that!  I most likely realistically will be able to blog once a week or so with my schedule.  Here is a Salmon recipe I have made a couple of times now that I truly believe is wonderful and worth typing up for you all!  I hope you are able to try it, now is the perfect time with all the basil growing like crazy in the gardens!  Enjoy!

2 lbs. Salmon fillets
1/3 cup pitted black olives
5-7 large basil leaves, more for serving chopped
Zest and Juice from 1/2 of a lemon
1/4 teaspoon pepper
1/2 teaspoons sea salt
1 tablespoon extra virgin olive oil, + 1/4 cup for frying pan
Extra salt and pepper to lightly dust over Salmon


Method


1) Heat oven to 425 degrees.


2) In a small food processor blend olives, basil, 1 tablespoon olive oil, zest and juice of lemon, along with salt and pepper.

3) Make 1 inch slits in the flesh of the salmon and shove as much of the mixture as possible into the slits.
 (NOTE:  This does not look pretty at first but once sauteed the appearance becomes better.)


4) Place Salmon, flesh side down, in heated saute pan which contains the remainder of the olive oil, listed above, (1/4 cup).  Saute until lightly browned, 2-3 minutes.

5)  Gently, flip the salmon over into a oven safe pan that is lined with parchment paper.  Now, the salmon will be flesh side up for the remainder of the cooking time.  Poor the oil from the saute pan in as well and place in preheated oven.  Cook until Salmon becomes opaque, 4-6 minutes.  Serve with basil sprinkled over top!  

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Marinated Salmon with Chive and Lemon Vegan Butter (Father's Day Meal)

  While reading this title it most likely crossed your mind that the "Vegan" butter was sitting on top of fish!  Yes, that is correct!  My attempt to be totally vegan is quiet difficult with a family full of meat eaters.  So... whenever I have a chance to change something little in their diets, I do!
  This weekend we did the Father's Day meal because it was going to be our only chance to.  This meal is incredibly simple and you can do all preparations the day before or the day of the meal.  It's totally up to you!  Most importantly...I KEPT EVERYTHING EASY!
  SIDE NOTE:  If your guy likes steak this butter would be amazing!  Just add on top of a steak instead of the salmon!  Also,  add a couple of the beautiful chive flowers, that are so plentiful now, and you will "look" like you took so much time.  He will be amazed at your cooking abilities!

Ingredients:

(Salmon Marinade)
2 lbs. Salmon fillets
2 1/2 tablespoons olive oil
1 tablespoon Himalayan pink salt, ground (has the highest mineral content, purchase at any local store)
1/2 teaspoon pepper
1 teaspoon chives, diced
1 teaspoon lemon rind

Method:
1)  Mix olive oil, salt, pepper, chives and lemon rind and marinate salmon fillets for 20 minutes or overnight.
2)  Turn grill on high.   Grill until fish becomes opaque in the center, serve with butter recipe below.

Ingredients:

(Chive and Lemon Vegan Butter)
1 tablespoon chives, diced
2 tablespoons fresh lemon juice
1 stick Earth Balance vegan butter,  softened (Picture below)

Method:

Mix vegan butter, chives and lemon juice in Cuisinart until well blended, place in molds (I used leaf molds) or in a small container and put into refrigerator for 30 minutes to harden.  Serve on top of grilled salmon.

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