Sunday, October 23, 2011

cooking: herb rubbed salmon with fennel and radish salad

this recipe is easy
it was the first time that i made it
and it took about half an hour from prepping to eating
not bad for a weeknight dinner
preheat oven to 350 degrees
gather your herbs and spices for the rub
a tablespoon of salt, pepper, thyme, tarragon leaves and at the last second i decided to add a tablespoon of sugar as well to add a sweetness to the salmon
i cut the piece into fillets
oiled the bottom of a casserole dish with EVOO and some of the herb rub

then i placed the fish in the dish (i sound like dr. suess)
and topped it off with more of the spice rub
pop in the oven until the fish is done to your liking
I like mine medium rare

next make a basic lemon vinagrette
olive oil, lemon juice, chives, tarrgon, cilatnro, fresh basil torn (cutting basil turns it brown) and black pepper
mix together in a small bowl and set aside
using a mandolin, i shaved extra thin slices of fennel and radish
tear a handful of fresh basil and all the the vegetables
coat with vinaigrette and serve with fish
i used raw beets to garnish the plate to add color and an earthy taste to complement the rest of the meal

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