We’re continuing detox week here at We Heart Food, so tonight we made this light salmon dish as prepared in How To Eat Supper. Salmon is pan-roasted with garlic and basil and then placed over a bed of fresh greens. A simple and very quick preparation; the salmon is the star of the show here!
This salmon is slammin’. What the — what’re you doing with that bread?
Making a Slammin’ Salmon Sandwich, obviously.
Obviously. What’s your favorite part of the dish?
Gotta be the garlic. Those paper-thin slices just melt on your tongue!
Ding ding ding! My only problem is that there aren’t more of them.
I really like that you have both the cooked and the fresh basil. I also think this would also be good with some asparagus.
Ooooh, good idea!
Pan Roasted Salmon over Fresh Greens with Garlic and Basil
1/2 bag fresh spring greens or mesclun mix
1/4 lb sugar snap peas, roughly chopped
12 fresh basil leaves, torn into large pieces
2 salmon fillets, skinned
extra-virgin olive oil
salt and freshly ground pepper
2 large garlic cloves, sliced paper thin
1/3 cup dry white wine
Divide the greens between two dinner plates, then scatter the snap peas and 1/2 the basil leaves over them. Rinse the salmon, pat it dry, then salt and pepper both sides of the fish. Set aside.
Add enough olive oil to a 12-inch skillet to leave a light film, and heat to medium-high. Add the salmon to the pan and sear for one minute, flip, and sear for another minute on the other side.
Sprinkle the garlic and remaining basil around the fish in the pan, lower the heat to medium-low, and cover. Cook for 5-6 minutes, flipping the salmon once, until just done. The fish should be barely opaque in the center.
Remove the salmon from the skillet and set aside, keeping warm. Add the wine to the skillet, set the heat to high, and scrape the garlic and basil from the bottom of the pan. Simmer until the juices thicken and sizzle.
Drizzle the hot sauce over the greens and top with the salmon. Serve with lemon wedges.
2 ServingsPrint This Recipe