Perfect Herb Crusted Salmon

This is a recipe I learned many years ago in a cooking class in Seattle. Whenever I make it, people rave and I am actually embarrassed to tell them the recipe, because it is so easy!!!

• 1 Salmon Fillet – wild is always best, but the farmed is great too. Check out Costco for great fillets.
• Mrs.Dash Garlic and herb blend
• Olive oil

Preheat oven to 400. Rub fillet with olive oil. Coat with Mrs. Dash. Bake 10 minutes for every 1 inch of thickness.

I don't usually make this sauce, however if you are making this for an event or as an appetizer, here is a decant sauce to go with it. Mix 1 cup mayo with 1 cup sour cream and fresh lemon juice. A very small dollop will do!

Enjoy! April and May scream salmon!

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TASTY Tuesday! Grapefruit and Avocado Salad with Seared Salmon

1 large grapefruit

2 large bunches arugula

1 ripe avocado, pitted and sliced

2 Tbsp fresh lemon juice

2 Tbsp olive oil

½ tsp koser salt

½ tsp ground black pepper

3 – 5 oz salmon fillets (skin on)

¼ toasted walnuts, roughly chopped

Peel and segment the grapefruit with a sharp knife, reserving juice in a bowl. Toss grapefruit segments and juices with arugula and avocado.  Divide among 4 serving plates.  Mix together the lemon juice, oil and ¼ tsp of the salt and pepper. 

Sprinkle remaining salt and pepper over both sides of salmon. Coat a large skillet with cooking spray, heat over medium high heat.  Add fish (skin side down) to skillet and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break fillet into 4 pieces and top each salad with 3 pieces of the
fish.  Drizzle with the reserved dressing and top with walnuts. 

 

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