This fantastic method for roasting salmon in a sizzling hot pan came from cookbook writer and New York Times food columnist Mark Bittman. Bittman cooks the way I like to, with the emphasis on good ingredients but simple preparation methods, and I've had pretty consistent success with his recipes. This recipe called for the salmon to be roasted in butter, but when I read farther and saw that Bittman said you could use olive oil, I knew I wanted to try it. He recommended fresh chervil, parsley, or dill for the herb, but said that basil or thyme could also work. I used a blend of dry herbs called
Claudia's Fantastic Fish Blend, which I got as a present from
Christine. Obviously you can use lots of different herbs in this recipe, so use whatever appeals to you.
Related Posts :
Gluten-Free Cottage Cheese and Egg Breakfast Muffins with Zucchini, Feta, and Quinoa These Cottage Cheese and Egg Breakfast Muffins with Zucchini, Feta, and Quinoa are delicious and gluten-free!After I'd posted three dif… Read More...
Grilled Chicken Recipe with Sage, Rosemary, and Garlic Dried Herb RubThis grilled chicken was rubbed with the Sage, Rosemary, and Garlic Dried Herb Rub I made about a month ago, then marinated all day in a mix… Read More...
Chickpea (Garbanzo Bean) Salad Recipe with Tomatoes, Olives, Basil, and ParsleyI've always been quite a fan of chickpeas (or garbanzo beans, as they're often called.) In the past I've made plenty of good … Read More...
Recipe for Cannellini Beans in Mint MarinadeThis is a dish that immediately perked up my taste buds, and after I took one bite of this salad when Merritt brought it to my neighborhood … Read More...
Recipe for Pan-Fried White Eggplant with Onion, Caper, and Herb SauceLast summer I fell in love with eggplant, so for this year's garden I planted both Black Beauty and white eggplant. They're produci… Read More...
This fantastic method for roasting salmon in a sizzling hot pan came from cookbook writer and New York Times food columnist Mark Bittman. Bittman cooks the way I like to, with the emphasis on good ingredients but simple preparation methods, and I've had pretty consistent success with his recipes. This recipe called for the salmon to be roasted in butter, but when I read farther and saw that Bittman said you could use olive oil, I knew I wanted to try it. He recommended fresh chervil, parsley, or dill for the herb, but said that basil or thyme could also work. I used a blend of dry herbs called Claudia's Fantastic Fish Blend, which I got as a present from Christine. Obviously you can use lots of different herbs in this recipe, so use whatever appeals to you.