Wednesday, July 4, 2007

Herb Crusted Salmon With Cucumber, Apple and Radish Salad

Herb Crusted Salmon With Cucumber, Apple and Radish Salad
Serves 4
Anthony Bucco

1 teaspoon grapeseed oil
4 (6-ounce) salmon fillets
1 bunch parsley, chopped
1 bunch dill, chopped
4 Tablespoons chopped mint
4 Tablespoons chopped chives
1 cucumber, diced
4 red radishes, diced
1 apple, diced
1 meyer lemon, juiced
4 Tablespoons extra virgin olive oil  
Salt and pepper

Preheat the oven to 400°F. Heat grapeseed oil in a skillet over high heat. Season salmon with salt and pepper. Add the salmon, skin side down to the skillet. Cook for 2 minutes then place in the oven for an additional 3 minutes. The salmon should be medium-rare.

In a bowl, mix all the herbs together. Top the fish with the herb mixture, reserving a few Tablespoons for the salad. Add the cucumber, radish and apple to the bowl. Sprinkle with the lemon juice and extra virgin olive oil and season to taste with salt and pepper. Serve with the fish.

     Adapted by

  Yield: 4 Servings

  Round Out the Meal:
With lemon-scented>
Kid Friendly:
Omit the radish.

  Wine Pairing:
A Burgundy such as France's 2003 from Robert Groffier.

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