Basil Salmon with Baby Greens (serves 2)
Source: The Philadelphia Inquirer, 6/21/95
Makes 2 servings

1 salmon fillet, about 10 ounces
8 to 10 basil leaves
3 tablespoons olive oil
salt, to taste
freshly ground white pepper, to taste
3 cups baby field greens
1/2 cup chopped fresh basil
1/4 cup minced shallots
1 tablespoon sherry vinegar

Remove all bones from salmon. Arrange basil leaves on flesh side of fish.

Heat 1 tablespoon olive oil until very hot in medium skillet. Add salmon, basil-side down, and cook over medium-high heat 6 minutes. Gently turn fish over and cook second side (skin-side down) until cooked through, 4 minutes. Season with salt and pepper.

On serving plate, combine field greens, basil and shallots. Stir together remaining 2 tablespoons oil and vinegar in cup. Season with salt and pepper.

Pour dressing over greens. Cut salmon into 2 serving portions. Arrange over greens.