1 large handful fresh basil leaves, about 25 leaves
1/2 clove garlic
pinch of salt
1 T. - 2 tsp. good quality Balsamic vinegar
4 T. EVO divided
1 T. whole peppercorns
1 T. coarse sea salt
4 skinless, boneless salmon fillets (4-5 oz. each )
thin slices red pepper for garnishing
4 basil leaves for garnishing
Instructions
Chop off and discard the white part of the romaine stems.
Coarsely chop the green leaves. Place in blender or food processor
with the handful of basil, garlic, salt, and vinegar. Blend until
smooth. Add 3 T olive oil and blend until creamy. Set aside.
Crush the peppercorns between two layers of a clean kitchen towel
by pounding with a mallet, hammer, wine bottle? Press the
crushed pepper and salt onto the salmon fillet.
Grill the Salmon or sear it in a hot pan with the remaining 1 T oil
about 4 min. per side or until salmon flakes easily.
Divide the sauce among four plates. Place the Salmon on top of
the sauce. Garnish with red bell pepper strips and Basil leaf.
Originally Submitted
8/15/2013
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