Basil Balsamic Wild Salmon (with Plum Tomato Topping)
from The Whole Life Nutrition Cookbook
1 to 2 pounds wild Alaskan salmon fillets (serves 3 to 6 people)
1 lemon, juiced
¼ cup olive oil
¼ cup wheat-free tamari or, if you’re soy sensitive, substitute 1 tsp sea salt
¼ cup balsamic vinegar
1 cup tightly packed fresh basil leaves
3 cloves garlic, peeled
2 tsp lemon zest
1 cup chopped fresh plum tomatoes
½ cup kalamata olives, pitted and chopped
½ cup crumbled organic feta cheese, optional
1 tablespoon extra virgin olive oil
2 to 3 tablespoons finely chopped basil
- Rinse salmon fillets under cool running water and place skin side up in a shallow baking dish.Place all of the ingredients for the marinade into a blender and blend on highuntil completely pureed and smooth. Pour marinade over salmon fillets, cover, and place into the refrigerator for1 to 4 hours.
- Preheat oven to 400 degrees F.Drain off marinade and place the salmon fillets skin side down in a shallow baking dish. Bake salmon at 10 minutes per inch of thickness.Drizzle some of the remaining marinade over the salmon half way through baking.
- While the salmon is baking, prepare the topping.Place all of the ingredients for the topping into a small bowl and gently mix. To serve, let each person spoon a desired amount of topping over their piece of salmon.
Erika Holenski, B.Sc., N.D.