A couple of weeks ago, salmon was on sale for under $5/lb. That’s a pretty big discount for a fish that regularly runs $8-9/lb. So I did what any studious, well-organized meal planner would do: I
stocked up hoarded.
And I mean hoarded.
Every trip to the store called for a pit-stop by the seafood counter to pick up 2-3 sides of salmon. And because I’m no where near as studious or well-organized a meal planner that I think I am, I make 3 trips a week. That’s a lot of salmon!
I portioned the salmon at home myself into ~5-6 oz fillets – they cook much faster and more evenly than the larger slab-sized pieces – freezing two fillets per sandwich bag. AND NOW I NEVER HAVE TO BUY SALMON EVER EVER AGAIN.
You all are probably extremely familiar with my favorite salmon dish ever, Spicy Honey-Glazed Salmon. Now let me introduce you to my second favorite salmon dish.
The salmon itself is simply roasted: a little oil, a sprinkle of salt and pepper. 12 minutes. Perfection. There’s no real prep, no real mess.
While the salmon is baking, the no-cook sauce is whipped up in the blender in seconds. It’s similar to a pesto – what it lacks in Parmesan and pine nuts, it makes up with the saltiness and savory flavors from anchovies and capers. You’ll have leftover sauce – it keeps very well in the fridge – for salmon another night or to toss with pasta or zoodles for reinvented lunch leftovers (that was a big hit here).
Don’t freak out about the anchovies – the sauce will not taste or smell fishy. I don’t do fishy. Don’t tell anyone you added anchovies and they’ll never know. I recommend buying a tube of “anchovy paste” because that &^%$ lasts forever and you don’t have to worry about what to do with the leftovers.
Baked Salmon with Lemony Basil Sauce
A quick and easy dinner of roasted salmon fillets with a no-cook lemony basil sauce.
- For the fish:
- 4 6-oz salmon fillets
- 1 Tbsp olive oil
- For the sauce:
- 1 cup packed basil leaves
- 1/2 cup packed parsley leaves
- 2 anchovy fillets or 1 tsp anchovy paste
- Zest and juice from 1 lemon
- 1 Tbsp drained capers
- 1 garlic clove
- 1/2 cup olive oil
- Preheat the oven to 400 and line a baking pan with foil.
- Drizzle 1 Tbsp of olive oil over the fish and season with salt and pepper.
- Bake for 10-12 minutes until the salmon is just still translucent in the very center of the thickest part of the fillet.
- While the fish is cooking, add the basil, parsley, anchovy paste, lemon juice and zest, capers, and garlic to the blender.
- Turn on and stream the olive oil in, blending until smooth.
- Season with salt and pepper. Spoon over the fish to serve.
- Leftover sauce keeps wonderfully in a covered jar/bowl for several days.
Yields: 4 servings, plus leftover sauce
Estimated time: 15 minutes