Kitchener Waterloo Naturopath shares recipe for Basil Balsamic Wild Salmon

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


  1. 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.
  2. 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.
  3. 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.

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