I love Salmon.  I found this on epicurious.com.  I've played with some of the herb mixes and came up with one that was really good.  We had this last night cooked on Honey's new grill.

• 
  
  2 Salmon filets, skin on--fresh is best, previously frozen works too
  
  


• 
  
  2 to 3 Tbsp. brown mustard--we used Silverline Beer & Brat, but Grey Poupon works
  
  


• 
  
  approximately 1/2 cup fresh chives
  
  


• 
  
  approx. 1/2 cup fresh dill
  
  


• 
  
  approx. 1/3 cup fresh thyme, remove stems
  
  

Preheat grill.  Brush mustard over top of salmon filets (not skin side). Finely chop chives, dill, and thyme together.  Press herbs into mustard on top of filets.   Heat a frying pan over medium high heat, add enough olive oil to lightly cover bottom of heated pan, oil should start to smoke.  Place salmon filets herb side down until herbs form a crust on top of the filets 3 to 5 minutes.  Don't burn the herbs, browned is good.  Brush skin with olive oil and gently flip onto hot grill, skin side down.  Grill until just done 5 to 10 minutes, salmon will be pink/opaque and flake easily with a fork.  If you like your salmon medium, use less time on the grill.

You can also do this in the oven instead of on the grill.  Just use a stainless skillet, or cast iron skillet.  Flip the salmon in the pan and throw the whole pan (with salmon) into a preheated 400 degree oven about 10 minutes or desired doneness.

This was great with a garden salad, using some of the chive flowers for a colorful, light oniony taste.

You can also try the Simon and Garfunkel blend of herbs.  Heavier on the parsley and light on the rosemary since it is very pungent.  You know--Parsley, sage, rosemary, and thyme.

Also good, chopped shelled pistachios and parsley blend.

tags: life  gardening  food  cooking  grilling  

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