Hellooooo Friiiiidaaaayyyyyy!!! And what a good Friday it is!! I am currently either en route to, or already in Houston for the 2015 Mixed Conference, and I’m super, duper excited!!! Not only will I get to eat good food and learn some great things that I can hopefully apply to this little blog o’ mine, but I also get to meet several more of the ladies from my cooking board!! So, all around it’s going to be a great time over the next two days and I can’t wait!
And as if that wasn’t enough to be excited about, this is also opening weekend for bow hunting! Which means while I’m learning how to make food look pretty, J will be out getting us some deer for me to cook up! Mmmm, venison!! That also means I am on the hunt for more delicious ways to cook it this year. I had so many great dishes last season!
But until then…how about one last summery dish?? Not that you couldn’t eat this year-round, but the citrus-y, fresh flavors will be like a bite of summer, as the cooler weather moves in.
- 4 (6 oz) salmon fillets
- 1 Tbsp olive oil
- 1 cup heavy cream
- zest and juice of 1 orange
- zest and juice of 1 lemon
- zest and juice of 1 lime
- salt, to taste
- 10-12 basil leaves, chopped
- Preheat a large skillet over medium heat.
- Brush the salmon with olive oil and place in the skillet, skin side down. Cook for 3-4 minutes and the gently flip over. Use tongs to gently peel the skin off, and discard. Cook another 3-4 minutes, and then flip one more time, back to the side the skin was on, and cook for an additional minute, or until cooked through.
- Meanwhile, in a medium saucepan, combine the heavy cream, citrus zest and juices and heat over medium heat. Simmer for about 8-10 minutes, until slightly thickened. Season with salt to taste and stir in basil leaves.
- Serve the salmon topped with the citrus basil cream and enjoy!