Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

When the Cooking Light Test Kitchens made this restaurant favorite, we discovered that the fish absorbed just 2 tablespoons of the oil. To ensure even cooking, have the fishmonger prepare similarly shaped fillets, and make sure the oil's temperature returns to and stays at 150° after the fish is added.

Jackie Mills, MS, RD
Recipe by Cooking Light May 2009

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet, 1/2 cup cucumber salad, and 1 tablespoon dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 150°. Add fish to oil; cook for 12 minutes or until desired degree of doneness. Remove fish from oil; place on paper towels to drain. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

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  • Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.

  • Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish. Serve with cucumber salad. Garnish with basil leaves, if desired.

Nutrition Facts

231 calories; fat 11.9g; saturated fat 1.8g; mono fat 6.3g; poly fat 2.9g; protein 28.1g; carbohydrates 2.1g; fiber 0.5g; cholesterol 73mg; iron 1.2mg; sodium 390mg; calcium 29mg.
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