The basil season has finally arrived, so I thought \u00ab\u00a0what better than salmon to sublimate this very aromatic herb?!\u00a0\u00bb It was also the perfect opportunity to test another technique for pan-frying salmon. Indeed the challenge of this cooking is to have the outside of a golden and crispy salmon without overcooking the inside to keep a creamy texture and avoid having a dry fish.<\/p>\n\n\n\n
So I decided to cover the salmon filets with a spice crust that will give it a nice crispy, golden and tasteful coat, while protecting the inside of the flesh from direct heat.<\/p>\n\n\n\n
To counterbalance the strong aromas, I softened the basil by using it as a base of a cream. It brings another texture to the dish and a vibrant green color which has\u00a0its\u00a0own effect<\/p>\n\n\n\n
Looking at the pictures, you may wonder what raw and cold cucumbers are doing there. In addition to the decorative contribution, the freshness of the cucumbers balances this oily fish and the richness of the basil cream.<\/p>\n\n\n
[cooked-recipe id=\"1236\"]<\/strong> The basil season has finally arrived, so I thought \u00ab\u00a0what better than salmon to sublimate this very aromatic herb?!\u00a0\u00bb It was also the perfect opportunity… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"