Wow, I can’t believe I am almost through all of my Copper River Salmon posts. I only have one left for next week. I’ll give you a hint. It involves fire and cedar.
Anyway, this week’s is a little less exciting, but just as delicious. I found a recipe online for poached salmon, which honestly, is something that is not that appealing to me, but it had a sauce that sounded awesome — basil cream. And since our garden is virtually exploding with basil right about now, it seemed like a good idea.
I’ve really liked the Coho salmon, it’s very mild and delicate in flavor, and yet you still know you’re eating salmon. Like I’ve said before, all of the Copper River salmon has been so wonderful, it only really needs some salt and pepper and a hot pan. But, a fun and interesting sauce is always good too.
Speaking of the sauce, you will probably have a little leftover here. Just get the crackers.
Pan-Roasted Coho Salmon with Basil Cream
Adapted from a recipe by Claire Robinson; serves 2
1/4 cup fresh basil leaves
Kosher salt and freshly cracked black pepper
1/4 cup sour cream (light sour . . . → Read More: Pan-Roasted Coho Salmon with Basil Cream