Usually, I serve a meat oriented meal over the weekends. This past weekend was an exception. We hosted a vegetarian couple over. Aside for wanting to accommodate them, I wanted to go a different route. I don’t have salmon that often as it is expensive. I needed to have some protein in my meal. After cruising through various salmon recipes, I’ve decided to content myself for this one. I borrowed this recipe from a pesto salmon recipe. Rather than using nuts, spinach, and basil; ingredients normally used to make pesto, I made a mint parsley paste. You can certainly make a pesto salmon. I served this salmon fillet whole instead of portioning it. While this recipe may seem gourmet, but it is aromatic and delicious as it is simple to prepare. If you’ve made pesto before, you are in good hands. If not, no worries. All you need is a food processor to do all the grinding for you. I like the combination of mint,parsley, and lemon juice. It works very well with salmon. This salmon is best eaten hot and served along side with rice or mashed potatoes.
For this recipe, you will need:
- 1 2 lbs of salmon fillet
- 1 bunch of fresh mint stems removed
- 1 bunch of fresh parsley stems removed
- 3 cloves of garlic peeled
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 3 teaspoons of kosher salt
- 1 teaspoon of freshly ground pepper
- 4 tablespoons of butter/margarine (with the least saturated and trans-fat content)
- 1 cup of champagne or dry white wine.
Preheat oven to 350 degrees F. Place salmon on a baking dish. Season with salt and pepper and some freshly squeezed lemon juice. Let salmon sit for 20 minutes. In a blender or food processor combine the mint and parsley with the lemon juice, garlic, and olive oil. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes. Bake covered for 35-40 minutes. In the meantime, melt butter in a sauce pan. Add champagne/wine. Let it cook till reduced to a half a cup. Cut fillets into 6 pieces. Drizzle some wine sauce on top and serve.
Yields 6 servings