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Friday, November 9, 2012

Herbed Salmon

Fish is a tricky meat.  Some people really like it, some people like it but are allergic, and some people do not like it at all!  If you are someone who likes fish, then you will enjoy this recipe for herbed salmon.  It uses fresh herbs and lemon to create a flavorful and zesty taste.  You can use salmon or another flaky fish, such as tilapia or flounder.


1 lb. skinless salmon fillet, cut into 4 portions
1 lemon
1 T. snipped fresh dillweed
1 T. snipped fresh tarragon or lemon thyme
1 T. snipped fresh Italian parsley or bias-sliced chives
1/2 tsp. ground black pepper
2 T. butter, softened
Lemon peel and fresh herbs (optional for topping)


Preheat oven to 350 degrees.  Rinse fish; pat dry.  Shred 1 teaspoon of peel from lemon; set aside.  Juice half the lemon.  In a small bowl, combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine.  Spread evenly on salmon.
Heat a nonstick skillet over medium heat.  Add salmon, herb side down.  Cook 3 minutes or until golden brown.  Turn salmon; pour lemon juice over.  Transfer fish to nonstick/sprayed baking pan and place pan in oven.  Cook for 3 to 7 minutes or until salmon flakes easily with a fork.
Transfer to serving plates; drizzle with pan juices.  Top with additional peeled lemon peel and snipped fresh herbs.  Makes 4 servings.

ON THE SIDE: Serve with grains mixed with asparagus, green beans, or other seasonal vegetable.

Happy Munching!

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