Basil Caper Salmon

Ingredients (serves 2)
- 2 salmon filets (skin-on is fine)
- about 8 basil leaves – chopped
- 1 Tbsp capers – chopped
- 1 shalot – chopped
- 2 Tbsp olive oil (1 for the pan, 1 for the topping)
- 1 Tbsp white wine vinegar
- fresh ground pepper
Directions:

1. In a non-stick skillet, heat 1 Tbsp olive oil.  Add the salmon and let it cook skin-side down first for about 3 min.  Then flip and cook for 3 more min or until desired well-ness is achieved.
2. While the salmon is cooking, combine the other ingredients in a small bowl and mix together.
3. Serve the fish with the topping on top.
4. Enjoy!

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

• Variation Grilling Directions:Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

3 Types of Deviled Eggs

• Yield Makes 1 dozen eggs (2 dozen halves)

Ingredients

• 12 hard-boiled eggs
• Coarse salt and freshly ground black pepper

For Curried Deviled Eggs:

• 3 tablespoons mayo
• 1 teaspoon curry powder

For Basil Deviled Eggs:

• 1/2 cup roughly chopped fresh basil leaves
• 3 tablespoons mayo

For Creme Fraiche Deviled Eggs

• 3 tablespoons mayo
• 2 teaspoons Dijon mustard
• 1 tablespoon pickled relish
• papkira finished eggs to taste

Directions

1. Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
2. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
3. Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
4. Add mayo, mustard, and relish to last bowl of yolks; mix. Season with salt and pepper. finish with paprika.
5. Fill eight reserved egg-white halves with each filling; serve.