Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
Warmer temperatures had us thinking of fresh basil and salmon, but polar bears also eat fish, so this is a dish that easily adapts to Indiana weather.
Basil-butter salmon
Ingredients:
- 2 (or more) salmon filets (we buy them frozen, any fish will do)
- 4 tablespoons butter, softened
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
- 3 tablespoons parmesan cheese
- 1 tablespoon olive oil
Directions:
- In a small bowl, combine the basil, butter, garlic and parmesan. Set aside.
- Heat the oil in a pan on the stove over medium-high heat.
- Cook the filets for just a couple of minutes per side. Ours tend to be really thin, and since these will sit for a while, it's easy to overcook them.
- After flipping the filets and cooking for a few minutes, place a spoonful of the basil butter on top.
- Cover, if possible (we don't have a lid the right size so we used foil).
- Once the butter is runny and the cheese is melted, enjoy!
Serves two
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