2 In a baking dish large enough to hold the salmon, combine the 1 cup oil and basil, vinegar, salt and pepper. Add salmon and turn to coat evenly with marinade. Cover with plastic wrap.
3 Refrigerate for at least 30 minutes or up to several hours.
4 Preheat the oven to 350*F. In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Sear the salmon fillets for 1 minute per side, then transfer to a large oven-safe dish. Bake about 10 minutes (if you want the center translucent, cook a minute or two less).
5 If serving chilled, let cool, then cover with plastic wrap and refrigerate.
6 Make the mayonnaise:.
7 In a food processor, blend the herbs, shallots, lemon juice, oil, salt and pepper for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning. If sauce is too thick, add a little more oil. Cover with plastic wrap and refrigerate.
8 To serve:.
9 Arrange the lettuce or spinach and the radishes on a large platter. Place the salmon on the greens, drizzle with the herb mayonnaise, and garnish with fresh minced chives. Serve with more sauce on the side. Enjoy!
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