The end of summer brings the end of my garden. This year, it was pathetic. I planted 3 cherry tomato plants, 1 jalapeno plant, 1 habanero plant, 1 Trinidad scorpion plant (don’t even ask me how hot these were), and a variety of herbs including chives, basil, rosemary and thyme. Every year I swear I’m done with my little summer garden and every year I go back for more pain. I spend all kinds of money on the plants and soil, time watering (until at least a few weeks go by and I forget) and all I get is a bunch of cherry tomatoes that no one but me will eat and more hot peppers then I know what to do with. I think I might still have some Trinidad scorpions on the plant if anyone wants some…LOL.
The one thing I tend to use a lot of though is basil. Inevitably, my basil plant grows strong all summer and then flowers and by the time fall rolls around, it’s on it’s way out the door. And that’s why I call this dish my end of summer salmon. Because I used up the rest of the basil, combined it with some lemon, garlic and butter and oven-roasted some to-die-for salmon that left every Beckmann in the clean plate club. Yum!
Start by chopping your basil. I threw everything into my mini food processor so I didn’t have to mess with it.
Add butter, minced garlic and the zest of 1 lemon.
Mix together for a few minutes until you have a compound butter.
Meanwhile, slice your zested lemon. I like to lay the salmon filets on top of the lemon for a little extra flavor.
Scoop even amounts of butter on top of salmon. Spread out a little with the back of a spoon or your fingers if possible.
Bake in a 375 degree oven for about 25 minutes.
Serve and enjoy!
4 salmon filets
1/2 cup fresh basil
1/2 cup salted butter
2 teaspoons minced garlic
In a small food processor, chop basil. Add butter, garlic and the zest of the lemon. Chop everything in the food processor until it comes together in a compound butter. Meanwhile, slice the lemon and lay in the bottom of a glass baking dish. Lay the salmon filets on top of the lemon. Top with equal parts of the compound butter. Spread on the top of the salmon as best you can. Bake in a 375 degree oven for about 25 minutes.
Serve and enjoy!