Salmon "Slashed & Stuffed" with Basil Butter

  • Salmon "Slashed and Stuffed" with Basil Butter
Source: Tyler Florence (with some edits)
Serves: 2
Time: 45 minutes

Good with: roasted vegetables

  • 2 pieces wild salmon (you can use any type of salmon)
  • 1 diced red pepper
  • 1/2 cup chopped cauliflower
  • 2 slicks of unsalted butter
  • 1/2 bunch of large basil
  • 1/2 cup small chopped cauliflower
  • 1 tsp olive oil
  • salt and pepper to taste
  • for the compound butter, in a food processor add the butter, basil, and salt and pepper to taste, to a food processor; pulse until fully combined and creamy
  • clean the fish and slit the fish in areas where you will cut the portions
  • make a sea salt and pepper mixture
  • roll the fish on the sea salt and pepper mixture (skin side up)
  • stuff each of the cut slits with a lemon wedge and some chopped basil
  • spread the basil butter on the skin side of the fish; (save all the rest of the butter in the fridge for other delicious uses)
  • toss cauliflower and red peppers with salt and pepper to taste and very little olive oil in an oven pan lined with aluminum foil
  • place the fish on top of the veggies and cover with the foil on top
  • put it in the oven for 25 min to 30 minutes at 350 degrees
  • cut the pieces marked with the slits and serve with veggies and a wedge of lemon to sprinkle on the top