A flavor-rich fish dish seasoned with the herbs from your garden.
- 1/2 lb sockeye salmon (or salmon of your choice
- 2-3 Tbsp extra virgin olive oil the most flavorful you can find (to your taste preference)
- 1-2 Tbsp chopped fresh parsley
- 1-2 Tbsp chopped fresh basil options for other fresh fine herbs - chervil, tarragon, etc.
- 1 lemon zest and juice
- fleur de sel and freshly ground black pepper to season
Chop the fresh herbs and place in a small mixing bowl. Add 2-3 Tbsp of olive oil. Add zest of lemon and the juice (lime is a great substitute if you don't have a lemon). Mix to combine.
Prepare your salmon. Remove the small bones. Season with salt and pepper. Place in the herbed olive oil - either into the small mixing bowl or place the salmon on a plate with a slight edge to contain the oil. Pour over the fix and let rest for a couple of minutes or overnight (I have done both and both offer delicious flavor).
Heat a skillet to low-medium heat. Drizzle 1-2 tbsp of olive oil into the pan. Place the salmon meat side down and cook for about 3-4 minutes (thickness of salmon will cause this time to vary). Flip and cook for 2-3 minutes. Don't cook until all the way cooked through. Remove from the pan and let rest for 5 minutes as fish will continue to cook.
Serve with a favorite side of vegetables - roasted, blanched or steamed, or with a side salad dressed with the same herb and olive oil mixture. Add a bit of balsamic vinegar to make a vinaigrette if preferred to the oil mixture. Enjoy!