Basil-garlic salmon

This morning I made the Banana Blueberry Pancakes for Fuzz and I, and tonight I invited my mom over for supper. We tried the Salmon in basil garlic sauce. The pancakes were good, and the salmon was absolutely delectable. Will definitely be making that again!

I got the recipe for the salmon in the May 2008 issue of Glamour magazine. It says the sauce can go on anything: chicken, beef, fish, or veggies. I can't really imagine it on beef, but anything else I think would be a hit. Without further ado, the recipe so you can try it (it's that good).

Basil Garlic Sauce

1/2 c. packed fresh basil leaves
1 garlic clove, crushed
zest from one orange
1-1/2 inch piece of fresh ginger, roughly chopped
3 T. olive oil
1/2 t. Asian fish sauce
1/2 t. red pepper flakes*
1/2 t. salt
fresh pepper to taste
1/3 c. orange juice (I just squeezed the juice out of the orange I zested and had plenty)

1. In a food processor, combine all ingredients (except orange juice)
2. Chop into a fine paste, adding juice little by little to achieve desired consistency.
*the red pepper flakes really spice it up so if you're not a big fan of spicy, just don't use as much, or any at all.

Salmon in basil garlic sauce

Salmon fillets (the recipe is for 1 inch thick, so adjust cooking time as necessary)
basil garlic sauce
1 T. olive oil

1. Rinse salmon and pat dry.
2. Coat salmon with sauce.
3. Cover and refrigerate 20-30 minutes.
4. Heat oil in a skillet over medium-high heat.
5. Sear salmon for about 1 minute on each side.
6. Reduce heat to medium-low.
7. Cover pan and cook 6-7 minutes, turning at the midway point.
8. Spoon additional sauce over salmon.

So far: 2 for 2 in the new recipe department.