Over the summer I had an abundance of basil so I softened a couple sticks of butter, mixed in about 3 cups chopped basil, a few crushed garlic cloves, and about 2 tablespoons lemon juice. I scooped 1/4 cup portions onto a cookie sheet and popped in the freezer the I transferred to gallon size zip-loc baggies. You'll have fresh basil butter all winter long. Fantastic brushed over salmon and asparagus during grilling!!
Grilled Salmon with Garlic, Lemon, and Basil
Photo: Jan Smith
We found that fish cooks best on a nonstick grill pan with a dome-shaped lid, so the fish steams while it gets great grill marks. Serve with a tossed green salad and couscous.
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
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Amount per serving
- Calories: 309
- Calories from fat: 48%
- Fat: 16.6g
- Saturated fat: 3.6g
- Monounsaturated fat: 8.4g
- Polyunsaturated fat: 3.5g
- Protein: 36.4g
- Carbohydrate: 1.3g
- Fiber: 0.2g
- Cholesterol: 87mg
- Iron: 0.7mg
- Sodium: 316mg
- Calcium: 27mg
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon grated lemon rind
- 2 garlic cloves, minced
- Cooking spray
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- To prepare sauce, combine first 5 ingredients in a small bowl; set aside.
- To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper; add fish to pan. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
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