Salmon with an Herb Crust

You were probably expecting that I would share a Thanksgiving recipe with you today, but as you see this isn't so.

I'm always looking for seafood recipes to prepare on Christmas Eve as we celebrate The Feast of the 7 Fishes. I try to keep things simple and tasty and this is one of my favorites. So, even if I'm a bit early with my Holiday meal suggestion you might start planning early, too.

Don't be put off by the ingredients needed for the herb crust, many can be purchased already chopped.  The herb crust can be made ahead of time and refrigerated until just before cooking the salmon.

 





1 ½ lbs skinless salmon filets, cut into 4 pieces about ¾ inch thick, rinsed and dried

Herb Crust: (all herbs chopped)

2 Tablespoon parsley
2 Tablespoon dried basil
1 Tablespoon crushed rosemary
1 Tablespoon chopped shallot
4 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
3 Tablespoon bread crumbs
1 Tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar
1/4 cup finely sliced green onion (white and green parts)
1 clove garlic , minced
1/3 cup chopped pecans
salt and pepper to taste

To prepare the herb crust blend all chopped herbs with the Milanese Gremolata Olive Oil in a food processor. Add the chopped shallot and blend again. Slowly add the the Sicilian Lemon Balsamic vinegar and bread crumbs and process. Remove the mixture from the processor and place in a mixing bowl. Stir in the minced garlic, green onions and chopped pecans and add salt and pepper to taste.

Preheat the oven to 400 degrees.

Spray or oil a rimmed baking sheet lined with foil. Evenly spread the herb crust over the salmon filets. Place the salmon on the baking sheet and roast for about 15minutes until the middle is a rosy pink. 

I like serving this dish with roasted fingerling potatoes and steamed fresh asparagus,