Sorry for the delay between the side dish and the entre, my photographer has been away and I went on a short vacation to L.A. It was a lovely trip, I had a great time. But now we are back to continue the three course meal. Today we have the entre course, an Herb-Stuffed Salmon.
While it seems like a very fancy main course, this dish is amazingly easy to prepare. As an added bonus, it only takes a few minutes to make. This dish will quickly be a staple, as all you need to do is swap the herbs for some of your favorites or use different citrus zest to make a whole new dish. For example, try cilantro, oregano and lime zest to make a Mexican inspired version and a whole different take on the same basic dish.
If you try any variations on this dish, let me know how they turn out. I would love to hear the combinations you all come up with. The possibilities are endless.
This dish should serve two people.
1 small bunch of dill (minced)
½ small bunch of mint (minced)
2 salmon fillets (thick center-cut)
1) Preheat the oven to 350 degrees.
2) Zest the lemon and set aside.
3) Slice a pocket in the salmon, not quite all the way through.
4) Fill the pocket with the herbs, a squeeze of lemon juice and a small sprinkle of salt and pepper.
5) Rub the outside of the fish with lemon zest and a sprinkle of salt and pepper.
6) Sauté the salmon, skin-side up, for about two minutes, until golden brown.
7) Flip the salmon and sauté for 1 minute more.
8) Place the salmon into the oven and cook until it is flakey and cooked to your liking.
9) Plate it with a slice of lemon and light sprinkling of fresh herbs.
10) Serve and Enjoy!