Chevre Basil Sauce over SalmonPosted: 24 September 2011
A few months ago I bought 5lbs of blue cheese for $6. It was glorious and amazing and the number of times I tossed blue cheese crumbles into salads, pastas, soups and sandwiches were innumerable. I did not get tired of blue cheese. In fact, I just bought some yesterday. I did, however, promise myself not to buy any other kind of crumbly soft cheese until those 5lbs were gone. The day after we polished off the last of the blue cheese, I bought a 10-ounce log of goat’s milk cheese. The time had come.
The time had also come to harvest a large amount of basil. Basil grows like crazy in our garden which is simultaneously awesome and stressful. I love it and we had a ton of it all summer long. I often feel pressured though, not to let any go to waste. Especially this time of year. Frost is approaching and it’s so sad. My tomato plants are still growing and flowering, but those little buds won’t last before the weather turns too cold for them. My pepper plants are the same way. And the basil is still going strong, bushing out like crazy.
So, here I was with a giant bunch of basil and a rather sizable quantity of goat’s milk cheese. Add into the mix a large, fresh filet of Alaskan Salmon and a super fast, super delicious dinner. I’d call that a win. Just chop the basil, melt the cheese with some milk, pour over fish. And done.
Chevre Basil Sauce over Salmon
2 filets salmon, or one large filet
1 bunch of fresh basil leaves
2 ounces fresh goat’s milk cheese
1/3 cup milk
1 teaspoon cornstarch
Prepare the fish however you’d like. I prefer to sear the salmon on high for two minutes, then flip it so it’s skin-down and cook over medium heat until cooked through, about 5 minutes. Cook time will depend on the thickness of the fish. Fish is done when it flakes easily with a fork. Remove and place on serving plates.
While the fish is cooking, chop the basil into very fine pieces. To save time use a hand chopper or food processor. Set aside.
In a small sauce pan melt the cheese and milk over low heat, whisking constantly. Sprinkle in cornstarch and whisk well until the sauce is thick. Don’t bring it to a boil, the cornstarch will start to separate out.
Once thick, remove from heat. Add the basil and stir. If the sauce gets too thick, add a small splash of milk and whisk.
Pour sauce over the cooked filets. Garnish with fresh basil leaves.