Copper River Salmon with Basil-Garlic Rub and Roasted Basil Potatoes
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INGREDIENTS: |
Yield: 2 Servings |
| Copper River Salmon Fillet, Skin Off, thick cut – 8 oz
pc |
2 each |
| Basil-Garlic Dry Rub – recipe follows |
2 tsp. |
| Small Red Potatoes – blanched, cut and quartered |
8 each |
| Olive Oil |
1 Tbsp. |
| Garlic – fresh, minced fine |
1/2 tsp. |
| Basil – fresh, minced fine |
1 Tbsp |
| Salt |
1 tsp. |
| Pepper – fresh, ground |
1/2 tsp. |
| Parmesan Cheese - grated |
1 Tbsp. |
| INGREDIENTS: BASIL-GARLIC DRY
RUB |
Yield: 2 TSP. |
Yield: 4 TSP. |
| Garlic – granulated |
1/2 tsp. |
1 tsp. |
| Basil – whole, dried |
1 tsp. |
2 tsp. |
| Salt |
1/4 tsp. |
1/2 tsp. |
| Pepper – fresh, ground |
1/4 tsp. |
1/2 tsp. |
BASIL-GARLIC DRY RUB PROCEDURES:
-
Place all ingredients into a spice grinder and blend until completely
mixed. Hold covered at room temperature until needed.
COOKING PROCEDURES:
-
Season each fillet with 1 tsp. of the basil-garlic rub. Let sit for
30-60 minutes to allow the flavors to bloom.
-
Meanwhile toss the blanched potatoes, olive oil, fresh basil, garlic,
salt, pepper and parmesan together until the potatoes are completely
coated.
-
Using a large cedar plank. Place the salmon fillets on the plank and
place the potatoes around the salmon fillets.
-
Place the plank in a pre-heated 375 ° oven. Roast for 12-15 minutes.
Remove the plank from the oven. Turn the salmon fillets over and allow
the oven to re-heat. Then place the plank back in the oven and roast
for another 15-20 minutes, or until lightly browned and an internal
temperature of 125 ° has been achieved. Cooking time will vary based
on the thickness of the fillet.
-
Remove from the oven and serve with fresh lemon and a basil sprig for
garnish.
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