Every once in a while I worry about running out of recipes to try, but then Big Guy goes on another trip and brings me back a new cookbook and my worries are gone. Last night's gorgeous salmon is courtesy of Taste of the Territory, a fabulous addition to my collection from the Service League of Bartlesville, Oklahoma.
Covered in a layer of mixed fresh herbs including rosemary, tarragon, parsley and oregano, I simply pulsed the herbs in my mini chopper along with garlic cloves and olive oil and slathered the mixture on top of a couple of pieces of salmon. The sockeye fillets were placed skin side down in a hot cast iron pan in a combination of butter and olive oil and cooked for 5 minutes, then finished in the oven for 7 minutes more - just the amount of time it took to steam the broccoli.
The bonus - incredibly crisp skin on the bottom, covered by perfectly cooked moist flakey flesh that's far from boring in all its herbie splendor. In fact, I changed up the recipe a bit and added lemon pepper seasoning with the herbs along with a top coat of buttered panko crumbs which meant the moist fish was sandwiched between two crispy glorious layers of goodness. There's nothing like a little crunch is there?
The unsung hero of the dish is the sauce, and you all know how I love me some of that! This one's very easy to put together - a combination of mayonnaise and sour cream, along with a touch of honey, a little dijon, finely chopped onion along with dill, tarragon and basil - oh and garlic too. Jazzed up with worcestershire sauce, it hits the microwave to heat slowly for a minute before it hits the plate.
The result was almost total silence, if you don't count the blissful moans and groans coming from the audience. Try this one next time you find fresh and beautiful wild caught salmon at your local market. It's more than worthy of top billing at any 5 star restaurant, and so simple and quick to put together. It is a super week night dinner that tastes really special. I betcha it'll make you famous. Just sayin!
Herb Crusted Salmon with Dill Sauce (from JBug’s Kitchen adapted from Taste of the Territory Cookbook)
2 – 6 ounce salmon fillets
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup olive oil, divided
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon lemon pepper seasoning
1 tablespoon melted butter
3 tablespoons panko crumbs
Preheat oven to 350. Wash and dry salmon fillets. Check carefully for bones and remove them with pliers or tweezers. In a mini chopper or food processor, combine rosemary, tarragon, oregano, parsley, garlic and lemon pepper seasoning. Pulse briefly then add 2 tablespoons olive oil and pulse until combined. Divide herb mixture between the 2 salmon fillets, slathering on top of the fillets. Combine melted butter and panko crumbs and sprinkle on top of each fillet.
Place remaining 2 tablespoons of olive oil and 1 tablespoon of butter in a large heavy oven proof pan (I used cast iron) and heat over medium high until very hot. Place salmon fillets in pan, skin side down and cook for 5 minutes without touching the fillets, so the skin has a chance to brown. Move pan to the oven and cook for another 5 to 7 minutes or until salmon is just cooked through but flesh is slightly opaque. Remove from oven and place on warmed plates. Serve with dill sauce. Makes 2 servings.
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon liquid honey
1 tablespoon Dijon mustard
1-1/2 teaspoons Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1/2 teaspoon garlic powder
Salt and pepper to taste
Combine ingredients together in a small microwaveable bowl and heat on low power for 1 minute, or until sauce is warmed through. Stir every 30 seconds.
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