Prep 10 mins
Cook 15 mins
This is a great recipe for summer... Cooking outdoors, and using my garden's tomatoes and basil! Not to mention it is absolutely delicious! Eating Well Magazine July/August 2010
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 lbs salmon fillets, whole (about 1.5 lbs)
- 1⁄3 cup fresh basil, thinly sliced plus
- 1⁄4 cup fresh basil, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1⁄4 teaspoon ground pepper
- Preheat grill to medium.
- Mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil.
- Check the salmon for pin bones and remove if necessary. 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 over it. Sprinkle with 1/3 C basil. Overlap tomato slices on top and sprinkle with the remaining salt and the pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 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 C basil.
Simply delicious! I used my oven to bake the salmon. :)
This was sooo good. I prepared it in the oven on 400 degrees until it flaked with a fork, reduced the salt to maybe 1/4 t. total and used part fresh tomatoes and part sun dried tomatoes (not oil packed) as I didn't have enough fresh tomatoes. I also did not have enough basil for the final garnish.
The house smelled so good! We'll be having this again, we eat salmon weekly in our house.