As I’ve mentioned before, Mr. O-P is the fish cooker in the house. But these days, as old age catches painfully up with him, I have taken over all of the cooking duties, and that includes delving into the unknown world of salmon cooking. Prior to our getting together way back in 1993, I had never eaten a piece of salmon. Now I love it and am always on the lookout for fresh new ways in which to serve this healthy dish.
As the summer draws to a close I find myself out on the deck, gathering herbs and using them in as many ways as possible. This recipe is the result of my daily gatherings.
Herb Crusted Salmon
3 tablespoons unsalted butter
1-1/2 tablespoons fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon Old Bay seasoning
1 cup fresh bread crumbs
2 garlic cloves, minced
2 scallions, finely minced
1/2 cup fresh parsley leaves, finely minced
1/2 cup fresh basil leaves, finely minced
Two 8-ounce pieces salmon fillet
Fresh Herb Sauce (recipe below)
Preheat oven to 400°F.
In a large skillet over moderate heat, melt butter. Stir in lime juice, zest, Old Bay seasoning, bread crumbs, and garlic. Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden. Remove skillet from heat. Allow to cool slightly, and then stir in scallions, parsley, and basil.
Season salmon with salt and pepper, and coat all sides evenly with breadcrumb mixture. Place salmon on parchment-lined baking sheet and bake for 15 to 20 minutes, or until just cooked through.
Serve topped with a dollop of fresh herb sauce, and a sprig of basil.
Fresh Herb Sauce
1/4 cup heavy cream
1/4 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped parsley leaves
1 teaspoon fresh lemon juice
¼ teaspoon Old Bay Seasoning
Inch of Kosher Salt
In a small bowl whisk together herb sauce ingredients until smooth.
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