pan fried salmon with basil sauce
Pan Fried Salmon with Basil Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pan fried Salmon with Basil Sauce is one of the easiest, tastiest dinners you can make! This salmon is a restaurant standard dish made at home in 30 minutes.

Servings: 2
Author: Shoot The Cook
Ingredients
  • 2 salmon fillets skin on (150g each approx.)
  • 1 Tbsp of olive oil
Basil Sauce
  • 1/4 onion, finely minced
  • 1 cup (15g) of fresh basil, stems removed
  • 1/2 cup fish stock or use just water
  • 1/4 cup of double cream
  • 1/2 tsp of cornstarch + 1 tsp water
  • 1/2 tsp of sea salt (or more to taste)
  • ground pepper to taste
To Serve
  • 1/2 cup of couscous
  • 1/2 lemon, juice and zest
  • 150 g of French beans or green asparagus
  • 1 Tbsp sliced almonds
Instructions
Pan Fried Salmon
  1. Remove the salmon fillets from the refrigerator and allow to rest at room temperature for 10 minutes. Meanwhile make the basil sauce.

  2. Season both sides of the salmon with salt and pepper.

  3. Drizzle some olive oil in a pan over a medium-high heat. When the oil starts to shimmer reduce the heat a bit, add the fish and cook skin side down for about 4-6 minutes. (I prefer my salmon to be a bit undercooked so I cook it for 4’)

  4. ºFlip the salmon fillet and cook briefly on the other side, about 1 minute. Place the salmon on the couscous. Add the French beans to the side and sprinkle with some almond flakes. Drizzle each serving generously with basil sauce. Garnish with some basil leaves and enjoy!

Basil Sauce
  1. Heat 1 Tbsp of olive oil in a small saucepan. Sauté the onion over a medium heat for 2-3’. Add the basil and cook for a few seconds.

  2. Stir in ½ cup of water or fish stock. Simmer for 4’ or until it has reduced a bit. Add the double cream and cook for 2’ more.

  3. Remove from the heat and place in a blender or food processor. Add salt and pepper to taste, then blend together. Pour it in the saucepan and keep on a low heat.

  4. In a small bowl combine ½ tsp of cornstarch with 1 tsp of cold water and then add it to the hot sauce. Bring to the boil and simmer until the starchy taste has boiled away, about 3’.Set the sauce aside.

Lemon Couscous & French Beans
  1. Place a medium saucepan over a high heat with ½ cup of water, 1/2 tsp of salt and 1 Tbsp of lemon juice; bring to the boil.

  2. Remove the pan from the heat. Stir in the couscous. Cover; let stand until the liquid is absorbed (about 5 minutes) Fluff with a fork; add a bit of lemon zest and adjust the seasoning. Divide between two plates. Set aside.

  3. Sauté the French beans in a saucepan with 1 Tbsp of olive oil over a medium heat for 10' or until tender. Set aside.