Garlic Ginger Basil Salmon A Food Stylists Nightmare

This very delicious salmon video recipe features a classic flavor profile from Southeast Asia - garlic, ginger, and basil - all playing together in a slightly sweet, slightly spicy sauce. People are always looking for easy and quick salmon recipes, and this is both. As an added bonus, the fragrant sauce will scent your kitchen with more than the smell of seared salmon.
There really isn’t anything to not like about this recipe…unless you are a food stylist. I cant think of a harder recipe to make look great in a photo. The chopped basil turns dark green as soon as it hits the sauce, and against the coral fish, looks almost black. In fact, as I admit in the video, I almost skipped the basil knowing what dark horrors it would inflict on my beautiful sauce.

Luckily, I didn’t succumb to such superficial concerns as the flavor the herb gives the salmon is critical. When cooking, the form verses function debate is always settled with a fork. By the way, you can make three equally delicious versions of this by using cilantro, or mint, in place of the basil. Enjoy!



Ingredients:
2 center-cut salmon fillet
salt to taste
1 tbsp minced fresh ginger
2 cloves crushed garlic
1/4 cup rice vinegar
2 tbsp brown sugar
hot chili sauce to taste (I used 1/2 tsp)
1 tsp soy sauce
1/4 cup water
2 tbsp chopped basil

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Pan Seared Filet Mignon with Burst Grape Tomato and Basil Crostini

A simple, yet elegant meal consisting of a pan seared filet mignon with grape tomatoes bursting with flavor and spooned over charred bread.

I seasoned the filet with olive, oil sea salt and pepper and seared it in a hot skillet on all sides in order to develop a brown delicious crust.  After browning the filet, I roasted it in a 425 degree oven for about 10 minutes for medium rare.  After 10 minutes, remove the steak from the pan and allow to rest tented with foil for at least 15 minutes prior to serving. 

While the meat was resting, I gently warmed 1/4 cup of olive oil in a sauce pan with 2 minced cloves of garlic.  When the garlic reached a sizzle, but before it turned brown, I tumbled in a container of grape tomatoes  (you could also use cherry tomatoes).  Seasoned with flaked sea salt, placed a lid on the sauce pan and cooked just until the tomatoes begin to burst.  Immediately remove the tomatoes from the heat and drizzled with 1 tablespoon of balsamic vinegar and a small bunch of chopped fresh basil. Serve over charred bread. 

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