Amy Riolo: Hi I am Chef Amy Riolo for Harris Teeter. Today, we are making Herb Dusted Wild Salmon Fillets.
To begin, we will need:1 1/2 cups loosely packed fresh rosemary leaves, finely chopped.
1 teaspoon coarse kosher salt.
1/2 teaspoons freshly ground black pepper.
2 tablespoons extra-virgin olive oil.
4 (4 ounce) wild salmons fillet with skin.
Assorted salad greens.
We will preheat our oven to 425 degrees. Next, we will begin by blending one and half cups rosemary in a small bowl with a little bit of salt and then we will just whisk in two tablespoons olive oil, it makes a great accompaniment to salmon.
It also works well with chicken and meat if you are doing that but it's going to look and taste really good on our salmon.
So now we will take our salmon fillets and place them on to our baking sheet and then we will just take our mixture, and you can use a fork or your hands and just spread it right along top, like this, like a little crust.
If you didn't want to use rosemary, you wanted to use other herbs like tarragon, thyme, fresh basil; all of those would taste really, really good on top of the salmon, or you could do a combination of all of them.
I am just going to sprinkle some black pepper on top. And now these are ready to go into the oven and then we'll roast for about 10 minutes, or just until they are opaque in the center.
So here is our Herd crusted salmon fillets. And what I did to serve this, we just put it on a bed of mixed field greens and you can see how nice the rosemary is just kind of crunched up and made a little bit of a crust for the salmon. And you could drizzle any dressing, lemon juice, citrus juice and I hope that you enjoyed it and are able to make it at home.