This recipe was fun because it was one of those “I don’t want to go to the store so let’s play with what I have in the kitchen already” recipes. I love sun-dried tomatoes, and I always have a Costco-sized jar of them in the fridge. I had made caprese salad the night before, so I had some leftover basil leaves and mozzarella. I had never had these flavors together with salmon, so I thought I’d give it a try, and of course it was fabulous. I am so glad I tried this combo!
- 2 salmon fillets
- 4 tablespoons of butter
- 4 tablespoons of sun-dried tomatoes
- 1 tablespoon of chopped basil
- Fresh mozzarella, sliced
- 1/2 teaspoon of salt
- Chop the sun-dried tomatoes into small pieces (the smaller the better)
- In a small saucepan, melt the butter on medium-low heat and stir in the chopped tomatoes, basil, and salt. Stir for 2-3 minutes to allow the tomato and basil flavors to seep into the butter.
- Pour only the butter out into a small bowl and keep the tomato and basil pieces in the saucepan (we will add them later but they will burn if they cook the whole time).
- In a large skillet, heat the butter on medium-high heat and add the salmon. Brush some of the extra butter over the top of each fillet, and cook until the salmon is flaky (about 4-6 minutes per side).
- Once the salmon is cooked through, lower the heat to low and cover the top of each fillet with goat cheese crumbles. Cover the skillet so that the heat will melt the cheese.
- Once the cheese is melted, add the tomatoes and basil from the saucepan in step 3 to the top. If you have extra basil leaves, I like to chop them up and use them as a garnish.
- Once you have the salmon fillets on plates, drizzle the remaining butter from the skillet for extra flava’.