Herb Crusted Salmon With Mixed Greens Salad Recipes

HERB CRUSTED SALMON WITH MIXED GREENS SALAD

Steps:

• Combine first seven ingredients in shallow dish; spray fish with cooking oil, both sides, sprinkle with salt, and dredge through mixture.
• Heat non-stick skillet to medium high heat, coat skillet with cooking spray. Add fish, cook three minutes one side. Reduce heat to medium, and carefully turn fish over; cook four minutes or until fish reaches desired level of doneness.
• In small bowl, whisk together lemon juice (about half the lemon from which you got your rind), olive oil, mustard, salt, and garlic. Mix together salad greens and onions (obviously, you don't have to use the spinach/romaine mixture, that is just what we did b/c it was what we had) in a large bowl; add dressing, toss to coat.
• Place salad on plate and top with salmon.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

HERB-CRUSTED SALMON WITH SPINACH SALAD

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
• Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
• Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

HERB-CRUSTED SALMON ON GREENS

Steps:

• Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper.
• Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; sauté 4 minutes. Turn over; sauté until salmon is just opaque in center, about 5 minutes.
• Toss greens with remaining herbs and some dressing. Divide between 2 plates. Top with salmon and remaining dressing.