Fresh Herbed Salmon

Need salmon quick? Want something simple and great? I understand.

Here's a great solution.

If you have fresh herbs on hand, great. Otherwise use dried and don't worry, be happy. The most important thing is that you are eating salmon - one of the best protein sources around.

1-1/4 lb salmon, cut into four serving portions

2 Tbsp butter

2 tsp fresh rosemary leaves, minced

2 tsp fresh thyme leaves, minced

2 cloves garlic, minced

red pepper flakes, to taste

Preheat oven to 400F. Place salmon portions on an oiled roasting pan. Mix together the herbs and garlic with the butter in a small bowl. Microwave briefly, only just to melt the butter. Distribute herb-butter mixture evenly on each salmon portion.

Season with salt, black pepper and crushed red pepper flakes, to taste. Spread herb mixture to evenly coat salmon portions.

Place salmon in oven and roast for about 8 minutes.Be careful not to overcook salmon - it should remain moist and soft, but can dry out very, very easily.

The Canada Fisheries guide is 6-10 minutes per inch of thickness at 400F. The USFDA recommendation is an internal temperature of 145F. Many chefs however, feel that this is conservative, and will result in ‘well done’ (perhaps dry) salmon, and that they prefer an internal temperature of 120-125F. I leave it up to you.

Cook until salmon is cooked through according to your preference. Serve with your favorite side.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog