The salmon fishing seasons are starting to heat up on many marine areas of Washington, with fairly good fishing off the coast, the Strait of Juan de Fuca opening July 1 from Sekiu to Port Angeles and portions of Puget Sound opening July 16.
With that in mind many are looking at summer time recipes to cook up their catch, and here is one that will knock those rubber fishing boots right off the dock!
Herb Crusted Salmon
1 to 2 pounds of skinless salmon (1 pound will make about four servings and 2 pounds will serve eight)
1tablespoon finely chopped fresh dill weed
1 tablespoon lemon taragon
1 tablespoon fresh finely chopped chives
1 tablespoon of jar or fresh oregano
1 tablespoon fresh finely chopped parsley
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoon softened butter or margarine
Preheat oven to 350 degrees.
Clean and rinse fish, and then pat dry with paper towel.
Shred peels of lemon and orange, and juice half of the lemon.
Add in bowl chopped herbs, butter/margarine, salt, pepper, lemon and orange peel and place mixed items from bowl on top of salmon.
Turn on stove top to medium heat, and place oven type non-stick skillet or pan on heat.
Then place salmon herb side down, and cook until golden brown but cook no more than a few minutes.
Then flip salmon over and place skillet or pan in oven for 10 minutes or until salmon is golden brown and flaky.
Take out of oven and then place more finely chopped herbs, and garnish with some lemon and orange peels on top along with a little lemon juice and serve.
Nice side dishes are rice pilaf and a choice of steamed mixed vegetables like corn, carrots, peas and broccoli florets.