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

Instructions

  1. Season the salmon with seasoning salt and chopped parsley.
  2. Pan sear skin side up in a hot saute pan, flip the salmon over.
  3. Add veg stock and place citrus butter on top of the salmon and place in 425* oven.
  4. Meanwhile, get your olive oil hot in a separate saute pan.
  5. Place red & green pepper strips, sliced onion, sliced zucchini, chopped asparagus and seasoning salt in the hot saute pan.
  6. Add minced garlic and diced tomato.
  7. Saute on high for 2 minutes.
  8. Add cooked quinoa, veg stock and fresh basil to the saute pan.
  9. Reduce the veg stock by half. Add the butter at the end.
  10. Place the mixed vegetable quinoa on a plate.
  11. Place the wild salmon on top of the quinoa.
  12. Garnish with chopped Italian parsley and serve!