Tuesday, February 19, 2013

Cooking Salmon With Herbs From Your Garden

Cooking Salmon With Herbs From Your Garden

I have had this wonderful Salmon Fillet in my freezer for some time now that my friends gave me a while back. (Thanks guys!) I have been putting off cooking it because I wasn't sure how I wanted to cook it until I came across this fabulous recipe using herbs from the garden. Many of us enjoy growing herbs and those who do typically have the basic herbs used to cook with on hand.  If you do not, then you can always go to the market and purchase fresh herbs.

You Will Need

  • 4 Tablespoons each Fresh Basil and Parsley, finely chopped or cut up
  • 2 Teaspoons dried dill, or 1 tablespoon fresh dill (finely chopped)
  • 2 Small Shallots, finely diced
  • 4 Tablespoons Olive Oil
  • Large Salmon Fillet
  • Finely Grated Zest of Lemon  (Lemon Zester
  • Flaky Sea Salt 
  • Lemon Juice or Fresh Lemons, optional 
  • Spray oil (Pam or another brand you prefer.)
Cooking Equipment:
  • A round cake pan or shallow baking tray (for water)
  • A rack to place the fish on over your actual baking dish. (The rack doesn't have to fit the tray; it just needs to keep the Salmon up off the baking dish.)
  • Cutting Board
  • Fillet Knife

  1. A half-hour before you start, take the salmon out of the refrigerator, unwrap it and let it come to room temperature.  Turn the oven on to 250° F to warm.  Fill the cake pan half way with water and place on the lower rack of the oven.
  2. Finely chop the shallots, basil, dill and parsley. (Separately so you can measure them properly)  Once measured place them all in a medium size bowl and add lemon zest.  Add the olive oil and stir to make a rough paste. You made need to add more or less than recommended to make the paste.  This part may need to be eyeballed.
  3. Spray the rack with oil and place your Salmon skin side down on the rack.  Place the rack on your pan.
  4. Using a spoon or your fingers pat the herb mixture onto the fillet until it is completely covered forming a thick layer.  (You do not have to coat the sides.)
  5. Place the Salmon on the middle rack of the oven and bake for 25-30 minutes. (Longer if its a thicker Salmon.)  After approximately 20 minutes remove the fillet from the oven and insert the fork in the middle. Gently pull back to see if it is done.  If the salmon flakes nice and easy it is done.  If it doesn't then you need to cook it a little while longer.  (Remember to keep the oven closed at all times.  You are cooking at such a low heat you need to keep that heat in there as much as possible.)
  6. When your Salmon is done transfer it to a cutting board or baking dish and cut it into two pieces.  If you want to remove the skin before serving you can work a spatula between the skin and meat. You should be able to life the fillet from the skin pretty easily.  (I am no good at removing the skin so I usually cut it and serve it as is and let the family remove the skin.)
  7. Sprinkle each fillet with the flaky sea salt and serve.  (Do not use regular table salt. You do not want the fish to absorb the salt. You want it to sit on top of the fish.)
  8. Place a plate with lemon wedges on the table for those who want to use lemon or some lemon juice.  (mmmm, my favorite.)

This recipe was originally found online and I altered it to fit my families taste.  I encourage you to try this with your salmon.  It is amazing being able to cook with the herbs you grow and make your family so happy with a delicious dinner.  (Also a healthy one, but the kids don't have to know that :))

Keepin It Spicy,
Cari Schofield, aka Jalapeño Gal

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