Ingredients for Four People:
2 cloves garlic, minced
1 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds) [I just used fillets]
1/3 cup plus 1/4 cup thinly sliced fresh basil, divided [chiffanade style]
2 medium tomatoes, thinly sliced
1/4 teaspoon freshly ground pepper
(Modified from an EatingWell.com recipe)
Preheat grill to medium.
Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
This recipe looked so easy! And it was. The recipe suggests either baking or grilling this dish. If I make it again, I will likely grill it to try to infuse more flavor. I had to add more cooking time to the baking because the salmon was still nearly raw in the middle after about 20 minutes.
However, the truth is overall the dish was kind of bland. I also used fresh garden tomatoes which may have been the reason they got completely flavorless in the oven. I ended up taking them off and adding fresh slices as I ate. And the basil was overwhelming, next time I will use less.