Salmon with Lemon Basil Dijon Sauce

And an audio update and a reminder to pre-order Salt Dust Seasoning.

FIRST!! An MP3 update above from the Eat Happy Kitchen!!

Some thoughts about falling off and getting back on the proverbial wagon, how to reframe expecting to win, and idea for instilling new habits, some grocery store updates (yay for our new chains Foodtown, Roche Bros, Raley’s, and Heinan’s), and a plug for the delightful documentary The Last Repair Shop.

And a reminder to PRE ORDER THAT SALT DUST SEASONING!!

Now onto this week’s recipe…

Salmon with Lemon Dijon Basil Sauce (downloadable printable PDF here).

This brightly colored salmon dish is always a crowd pleaser.  It’s an easy go-to salmon recipe in my house that you can whip up in less than 25 minutes if you are into speed cooking, and who isn't.  If you use wild-caught sockeye salmon, the cooking time generally takes a shorter time, so make sure you check the salmon after 15 minutes of cooking.  The darker pink color is deceiving, and it has a tendency to stay dark pink even when cooked all the way through.

Light and fresh: Salmon with Lemon Dijon Basil Sauce, recipe and photo by me, Anna Vocino

SALMON WITH LEMON DIJON BASIL SAUCE

(Serves 4-6)

• 1-2 pounds of wild caught or farm raised salmon filets

• Salt and pepper

• 1/4 cup olive oil, plus more for oiling the salmon skin

• 1/4 cup lemon juice

• 1 teaspoon minced lemon zest

• 2 tablespoons Dijon mustard

• 7-8 basil leaves, chopped

• 1 clove garlic, minced

Light the grill or preheat the oven to 400 degrees.

Clean the salmon filets, making sure any stray scales or pin bones are removed. Oil the skin, and lay the salmon skin-side-down on a foil-lined or parchment paper-lined baking sheet. Season the salmon with salt and pepper.

In a food processor or Vitamix, pulse the olive oil, lemon juice, zest, mustard, basil leaves, and garlic. Pour evenly over the salmon so it’s coated thickly.

Grill, skin side down, about 12-15 minutes, until desired doneness. Or bake in oven at 400 degrees for 12-15 minutes until desired doneness. Serve.

*Recipe originally published in Eat Happy cookbook and reprinted here at Substack with permission.