Salmon Crusted with Pine Nuts and Basil
Pine nuts are loaded with powerful aphrodisiac properties. Zinc plays a vital role in maintaining male potency and has been known to do that since Medieval times. Pine nuts are loaded with zinc. They also contain boron which regulates our estrogen and testosterone levels and their balance is crucial to our sexual vitality.
In this recipe pine nuts meet another intriguing aphrodisiac - the fragrant basil. Basil is a sacred plant in the world of aphrodisiacs. It contains vitamin A and lots of potassium. Potassium improves our stamina and aids in bettering our muscle strength. Flaky salmon, covered with the divine mixture of pine nuts, basil, honey, lemon, garlic and cayenne pepper that mischievously plays with your tongue and leaves a pleasant warm sensation in the back of your throat. The burst of fresh lemon and its rind, filled with fragrant oil and aroma... Toasted pine nuts release their natural oils and become even more buttery but still maintain their delicate crunch that creates a beautiful contrast to the rest of the ingredients.
This dish is that memorable souvenir that your lover or your company will remember for years. And if you are dining solo, treat yourself to this delicious, love magic filled creation. A healthy libido is important to your overall sense of well being and happiness. And at the end of the day, happiness is what matters most. This dish will give you that sense of joy and satisfaction.
Ingredients: 4 salmon fillets,
1/4 cup of toasted pine nuts,
2 basil leaves,
2 cloves of garlic,
Zest of 1 lemon,
Juice of 1/5 lemon,
2 tbsp butter, melted,
1/2 tsp honey,
A pinch of cayenne pepper, Salt to taste. Method: In a bowl combine finely chopped basil leaves, lemon zest and juice, melted butter, honey, finely chopped garlic, salt and cayenne pepper. Whisk and let it chill in the fridge for about an hour. Then add pine nuts and mix until well incorporated. Pat your salmon dry and arrange in a greased baking dish. Spoon the pine nut mixture over salmon and pour the leftover juices around the fish. Preheat the oven to 375F and bake for 20 minutes.