No bowls, boards or even knives are required for this recipe. While chef Renee Erickson of Boat Street Café in Seattle roasts salmon fillets, she prepares her vibrant basil sauce entirely in a blender—she even makes extra to drizzle over canned sardines for lunch the next day.
Slideshow: More Seafood Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Four 6-ounce skinless salmon fillets
1/2 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground pepper
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 oil-packed anchovy fillets
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1 small garlic clove
How to Make It
Preheat the oven to 400°. Set the salmon fillets on a rimmed baking sheet and rub all over with 1 tablespoon of the olive oil; season with salt and pepper. Roast for 10 minutes, until the salmon is just cooked through.
Meanwhile, in a blender, puree the basil with the parsley, anchovies, lemon zest and juice, capers, garlic and the remaining 1/2 cup of olive oil until smooth; season with salt. Serve the basil sauce with the salmon.
The basil sauce can be refrigerated overnight.
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Review Body: Do salmon dries out quickly? I am always worried about eating it not fully cooked. It always looks great but it don't look cooked at all. I really do want to try your way of cooking this dish and want to give this a chance.
Date Published: 2016-08-23
Author Name: kmccabeinla
Review Body: Wow, this was delicious. The suggested cooking time brought the salmon to a perfect doneness without drying it out (hint: go with Cook's Illustrated suggestion to cook wild salmon to 120 degrees,
not the FDA's 145 degrees). I didn't have any fresh parsley, so made up the difference with extra basil and the sauce was fantastic--the anchovies and capers add a very nice depth to the flavor. Will make again with parsley when I get the chance, but this was lovely.
Thanks for posting this recipe!
Review Rating: 5
Date Published: 2018-03-14
Author Name: Summer Tebbs
Review Body: How much basil and parsley do you need for this?