Thursday, June 4, 2009

Herbed Salmon

One of my favorite restaurants is Market Street Grill. They specialize in seafood and fly in fresh fish daily....yum! Well I took a cooking class at Thanksgiving Point and the chef from Market Street Grill was there teaching us all about seafood. It was awesome! He actually made this dish for us and absolutely loved it. You can get many recipes from the restaurant here.


Sauce Ingredients:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon shallots, finely diced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
Combine all of the above ingredients one hour before preparing filets. Set aside.

Salmon Ingredients:
  • 2 Six ounce boneless, skinless salmon filets or chicken breasts (pounded for consistent thickness)
  • 1 tablespoon olive oil
  • 1 teaspoon canola oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon regular parsley, shopped
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon fresh rosemary, chopped
  • ½ tablespoon fresh cilantro, chopped
  • ½ tablespoon fresh oregano, chopped
  • salt and fresh cracked pepper, to taste
Combine Italian parsley, parsley, basil, rosemary, cilantro, oregano and salt and pepper. Set aside. Brush both sides of filets or chicken breasts with olive oil. Roll in herb mixture until well coated.

Oil a sauté pan with canola oil. Over medium-high heat, cook filets or chicken breasts for three minutes per side. Spoon sauce over top and serve.

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