I’m finding every excuse to put basil in my food. I love the smell of fresh basil a lot more than the dried version. When I was thinking of what to make for dinner, I only knew that I wanted to use basil. Just like getting dressed, I usually start with an item (or in this case, a certain ingredient) that I want to wear and then decide the rest accordingly. So this is what I came up with: tomato basil salmon with balsamic syrup to satisfy my constant craving for anything basil.
Ingredients:
- Boneless wild sockeye salmon fillet.
- 2 tomatoes.
- 1 cup-1 1/2 cup of fresh basil.
- Umami powder (or salt and pepper).
- 1/2 cup – 3/4 cup of balsamic vinegar.
Directions:
- Preheat your oven to 375 F
- Heat the balsamic vinegar on the stove over medium heat, until it is boiling and then turn down the heat and let it simmer until it is reduced to half and thick. (Stir occasionally, don’t let it burn)
- Put tomatoes and basil in the food processor and start chopping.
- Lay your salmon fillet on a baking pan and pat dry.
- Season your salmon with umami powder (or salt and pepper).
- Top the seasoned salmon with the chopped tomatoes and basil.
- Sprinkle more umami powder on top (or salt and pepper).
- Bake for 15-20 minutes (depending how done you want your salmon to be).
- Check on your balsamic syrup.
- Drizzle salmon with the balsamic syrup before serving.
Notes:
- Start the balsamic syrup before you do anything else. You don’t have to watch it like a hawk if you make sure you don’t put it on a high heat. Just remember to stir occasionally.
- I like my salmon to be medium rare, so I only put it for 15 minutes in the oven. If you like yours well done, you should adjust your baking time accordingly.
- Overcooked salmon can be tough to chew, careful not to put it in the oven for too long.
- The balsamic syrup has a very strong and concentrated taste, drizzle a little bit and keep the rest on the side, just in case you’d like more.