Basil’s Salmon

Learn how to make the famous Basil's Kitchen Salmon on a bed of vegetable quinoa from Executive Chef David Wilson. 

Ingredients

Salmon

  • wild salmon portion
6 ounce
  • seasoning salt
1 pinch
  • Italian parsley
½ teaspoon
  • veg stock
4 ounce
  • citrus herb butter
1 Tablespoon

Mixed Vegetable Quinoa

  • olive oil
1 teaspoon
  • green & red pepper, sliced
1 ounce
  • red onion, sliced
½ ounce
  • zucchini, sliced
1 ounce
  • asparagus, chopped
1 ounce
  • diced tomato
1 Tablespoon
  • garlic, minced
½ teaspoon
  • seasoning salt
1 pinch
  • quinoa, cooked
3 ounce
  • veg stock
2 ounce
  • fresh basil, chopped
1 teaspoon
  • butter
1 Tablespoon

Season the salmon with seasoning salt and chopped parsley.

Pan sear skin side up in a hot saute pan, flip the salmon over.

Add veg stock and place citrus butter on top of the salmon and place in 425* oven.

Meanwhile, get your olive oil hot in a separate saute pan.

Place red & green pepper strips, sliced onion, sliced zucchini, chopped asparagus and seasoning salt in the hot saute pan.

Add minced garlic and diced tomato.

Saute on high for 2 minutes.

Add cooked quinoa, veg stock and fresh basil to the saute pan.

Reduce the veg stock by half. Add the butter at the end.

Place the mixed vegetable quinoa on a plate.

Place the wild salmon on top of the quinoa.

Garnish with chopped Italian parsley and serve!