Lemon And Basil Salmon With Goats Cheese Sauce Recipes

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

Steps:

• Preheat oven to 180C (fan forced).
• Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
• Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
• Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
• Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
• Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
• Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
• Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
• Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
• Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.

Steps:

• Lightly season salmon with salt and pepper; arrange in a 9-by-13-inch baking dish, about 1 inch apart.
• In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Dividing evenly, spread mixture over the salmon fillets. Cover with foil; place in the refrigerator, and let marinate 20 minutes.
• Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.

Steps:

• Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown. Add leeks and cook until soft. Add wine, turn to high and boil until most of the wine has evaporated. Add tomatoes and butter and lower heat. Add salmon, lemon zest, crushed pepper and capers and turn off heart when warmed. Cook pasta in 2 quarts rapidly boiling salted water until al dente (usually less time than instructions on the box). Drain the pasta and add to sauté pan. Turn heat to high and mix sauce with pasta; remove pan from heat. Add cheese and basil off heat, toss and serve immediately. Vinaigrette with fresh greens and a dry white wine nicely finish this meal

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
• In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.