First of all, I feel I must adress the white stuff "oozing" out of my salmon. I've had this happen before, and finally looked it up online.... there was a few ideas/theories floating out there, but the most concrete, and appetizing one, (or... the one I'm going with) is that the white stuff is some kind of protein oozing out when the salmon gets hot enough... or overcooked. So, I must overcook my salmon a little too often. I know I did this time.... oops. Don't be like me!
This is wild Alaskan salmon.... my store now has big bags of flash-frozen, individually wrapped, boneless, skinless, wild Alaskan salmon fillets. Yay!!!!!!!!!!!! Good Alaskan salmon is something I've really missed here. I know, I live on an island, surrounded by an ocean of fish.... but leave me alone. I love me some Alaskan salmon.
This recipe is similar to Lemon-Dill Salmon. This time around, I just needed to use up some basil, so I went with that instead of dill. My 3-year old loved this and ate up every last piece (of his, and then his brother's, and what was left in the pan!)
Basil Butter Salmon
by What a Dish!
4 salmon fillets
2 tablespoons salted butter
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2-4 tablespoons fresh chopped basil
1. Preheat oven to 400 degrees F (about 200 degrees C). Grease a glass 9x13 baking dish with cooking spray and lay salmon fillet in it, skin side down.
2. In a small saucepan (or the microwave), melt the butter. Take off heat, and add lemon juice and garlic powder (and any other seasonings you want). Pour over salmon. Sprinkle basil on top. Bake for 10-15 minutes or until salmon flakes with a fork and is opaque throughout.
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