Salmon "Slashed and Stuffed" with Basil Butter
Source: Tyler Florence (with some edits)
Servings: 2
Time: 45 minutes
ingredients
3/4 wild salmon (you can use any type of salmon)
1 diced red pepper
1/2 cup chopped cauliflower
2 slicks of unsalted butter
1/2 bunch of large basil
1/2 cup small chopped cauliflower
salt to taste
pepper to taste
1 tsp olive oil
Servings: 2
Time: 45 minutes
ingredients
3/4 wild salmon (you can use any type of salmon)
1 diced red pepper
1/2 cup chopped cauliflower
2 slicks of unsalted butter
1/2 bunch of large basil
1/2 cup small chopped cauliflower
salt to taste
pepper to taste
1 tsp olive oil
method
- for the compound butter, in a food processor add the butter, basil, and salt and pepper to taste, to a food processor. Pulse until fully combined and creamy
- clean the fish and slit the fish in areas where you will cut the portions
- make a sea salt and pepper mixture
- roll the fish on the sea salt and pepper mixture (skin side up)
- stuff each of the cut slits with a lemon wedge and some chopped basil
- spread the basil butter on the skin side of the fish; (save all the rest of the butter in the fridge for other delicious uses)
- chop the cauliflower and red peppers;
- toss them with salt and pepper to taste and very little olive oil in an oven pan lined with aluminum foil
- place the fish on top of the veggies
- put it in the oven for 25 min to 30 minutes at 350 degrees
- cut the pieces marked with the slits and serve with veggies and a wedge of lemon to sprinkle on the top
- for the compound butter, in a food processor add the butter, basil, and salt and pepper to taste, to a food processor. Pulse until fully combined and creamy
- clean the fish and slit the fish in areas where you will cut the portions
- make a sea salt and pepper mixture
- roll the fish on the sea salt and pepper mixture (skin side up)
- stuff each of the cut slits with a lemon wedge and some chopped basil
- spread the basil butter on the skin side of the fish; (save all the rest of the butter in the fridge for other delicious uses)
- chop the cauliflower and red peppers;
- toss them with salt and pepper to taste and very little olive oil in an oven pan lined with aluminum foil
- place the fish on top of the veggies
- put it in the oven for 25 min to 30 minutes at 350 degrees
- cut the pieces marked with the slits and serve with veggies and a wedge of lemon to sprinkle on the top
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