Before I share my awesome basil garlic salmon recipe, I have to share about how I recently took a Viome lab test. The Viome test is designed to help you navigate through what to eat to improve on your microbiome. I have to admit that I am REALLY impressed with the results obtained from following their recommendations. Viome divides foods into groups:
- Super foods,
- Indulge foods,
- Enjoy Foods,
- Minimize foods and
- Avoid foods.
And you guys… my results were totally different than my hubby’s results and his groups of foods are different than mine! The best part? It tells you what the servings should be so it takes that guesswork out of the equation.
So back to the basil salmon recipe. I always do my best to purchase sustainable salmon from reliable sources. If you want to see which fish is sustainable, you can go to the Seafood Watch website and do a search for sustainable salmon as well as other types of fish. They also have a nifty app that you can download to your phone and take with you when shopping.
I have been making this recipe for a LONG time and every time I make it, it gets a ton of compliments. I’ve had visitors from other countries call me or write to me asking me to share the recipe with them. The interesting thing is that it’s SO simple!
Why use parchment paper?
I use parchment paper because I’ve discovered that this is a good way to seal in the flavors. You can also use plantain skins or even banana leaves to wrap the fish. I have done this when using a tropical marinade like a papaya, mango salsa for example. What’s cool is that it gives the fish a completely different flavor when preparing it this way. I’ve grilled shrimp using this method as well as chicken breasts.
Here is what the parchment paper covered fish looks like (it had already been cooked on one side in this picture).
1 lb. Wild Salmon (thawed)
No wax parchment paper
For the marinade:
1 tablespoon per piece of salmon of extra virgin olive oil
1/4 cup finely chopped FRESH basil
3 cloves garlic, finely minced
A dash of salt to taste
Mix all the ingredients of the marinade into a small bowl. Place the salmon on top of the parchment paper and coat with the mixture on the flesh side of the salmon. Seal the parchment paper by folding the ends like wrapping a burrito; making sure no part of the salmon is exposed. Then grill on medium heat with the skin side facing the fire for 15 minutes, then flip it over and grill for another 10 minutes.
Serve and enjoy! I served it with a side of kale slaw with homemade roasted pumpkin seed dressing. A family favorite!