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Teal bowl of basil roasted salmon over a salad of couscous, tomatoes and greens with a bottle of red wine and two glasses on a white wooden tabletop.

Basil Roasted Salmon

white corn edamame succotash, tomato salad

STARS

Marinate salmon fillets in a basil, garlic, and shallot purée before roasting. Serve with a succotash of sweet corn, poblano chiles, and edamame. Drizzle with a sauce of puréed basil and tomato vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Salmon

  • 2 cups basil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • ½ cup olive oil
  • ½ teaspoon salt, to taste
  • 4 salmon fillets

Succotash

  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, minced
  • 1 poblano pepper, minced
  • 2 cups corn kernels
  • 1 cup vegetable stock
  • ½ pint cherry tomatoes
  • 1 cup edamame, thawed

Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • ½ cup canola oil
  • ½ pint cherry tomatoes, halved
  • ½ cup chopped basil
  • ¼ red onion, diced
  • Salt and pepper, to taste
Directions
1
Bring a large pot of salted water to a boil. Submerge the basil all at once for 30 seconds, then remove and run under cold water in a colander. Place in a blender, along with the shallot, garlic, olive oil and salt. Purée until smooth. 
2
Cover the salmon with the sauce and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
To make the succotash, heat the oil in a large skillet. Add the onions, garlic and both peppers and sauté for 3-4 minutes. Add the corn and stock and season with salt and pepper. Bring to a simmer for 10-15 minutes, until tender. Adjust seasoning and cool. 
5
Place the salmon on a baking sheet, discarding marinade. Roast for 15-18 minutes, until cooked through. 
6
When the succotash is cool, stir in the tomatoes and edamame. 
7
Whisk together the vinaigrette ingredients in a small bowl or blender. 
8
To serve, divide the salmon and succotash between plates. Top with vinaigrette. 

Basil Roasted Salmon

white corn edamame succotash, tomato salad

STARS

Marinate salmon fillets in a basil, garlic, and shallot purée before roasting. Serve with a succotash of sweet corn, poblano chiles, and edamame. Drizzle with a sauce of puréed basil and tomato vinaigrette.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Salmon

  • 2 cups basil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • ½ cup olive oil
  • ½ teaspoon salt, to taste
  • 4 salmon fillets

Succotash

  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, minced
  • 1 poblano pepper, minced
  • 2 cups corn kernels
  • 1 cup vegetable stock
  • ½ pint cherry tomatoes
  • 1 cup edamame, thawed

Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • ½ cup canola oil
  • ½ pint cherry tomatoes, halved
  • ½ cup chopped basil
  • ¼ red onion, diced
  • Salt and pepper, to taste

Directions

1
Bring a large pot of salted water to a boil. Submerge the basil all at once for 30 seconds, then remove and run under cold water in a colander. Place in a blender, along with the shallot, garlic, olive oil and salt. Purée until smooth. 
2
Cover the salmon with the sauce and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
To make the succotash, heat the oil in a large skillet. Add the onions, garlic and both peppers and sauté for 3-4 minutes. Add the corn and stock and season with salt and pepper. Bring to a simmer for 10-15 minutes, until tender. Adjust seasoning and cool. 
5
Place the salmon on a baking sheet, discarding marinade. Roast for 15-18 minutes, until cooked through. 
6
When the succotash is cool, stir in the tomatoes and edamame. 
7
Whisk together the vinaigrette ingredients in a small bowl or blender. 
8
To serve, divide the salmon and succotash between plates. Top with vinaigrette.