Herb-Crusted Salmon on Greens: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
|||
| Line 27: | Line 27: | ||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Salmon]] | [[Category:Salmon]] | ||
[[Category:Excellent]] | |||
Revision as of 01:10, 19 August 2009
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min |
| Source | Epicurious |
| Yield / serves | 2 |
| Rating | Excellent |
Ingredients
- 2 T fresh lime juice
- 1 t finely grated peeled fresh ginger
- 2 t Dijon mustard
- 6 T oil, divided
- 5 oz bag mixed baby greens
- 2 6-7 oz skinless salmon fillets
- 2 1/2 T finely chopped fresh dill, divided
- 2 1/2 T finely chopped fresh basil, divided
Preparation
Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 T oil. Season with salt & pepper.
Brush salmon on both sides with 1 T oil. Sprinkle with salt and pepper, then 1 T each of dill and basil. Press herbs to adhere. Heat 1 T oil in large skillet over med-high heat. Add salmon; saute 4 minutes. Turn over and saute until just opaque in center, about 5 minutes.
Toss greens with remaining herbs and some dressing. Divide between two plates. Top with salmon and remaining dressing.
Note: Goat cheese and avocado are great additions.
