Herb Crusted Salmon
A lighter idea is on the menu as Karen Churchill-Gamble offers her herb-crusted salmon.
- 4 (6 oz.) salmon fillets
- 1 tbsp. olive oil
- 2 tbsp each of chopped fresh basil, dill, mint and parsley
- 3 bunches of arugula
- 3 red peppers sliced
- 3 tbsp vegetable oil
- 3 tbsp white wine vinegar
- 2 tbsp olive oil
- 3 cups apple juice
- 1/3 cup rice wine vinegar
- 2 tbsp brown sugar
- 1 clove garlic sliced
- 1/2 cup low sodium soy sauce
Place salmon skin side down on a plate and brush with the olive
oil. Place the herb mixture on top of the salmon and gently pat
To prepare the soy glaze place the apple juice, rice wine vinegar,
brown sugar and garlic in a saucepan over medium to high heat.
Reduce the mixture to about a cup and add in the soy sauce. Remove
the garlic slices, and keep the glaze warm.
Cook the salmon fillets in a steamer. It takes around seven minutes
to cook a one inch thick fillet.
While the salmon is steaming prepare the warm salad. Heat the
vegetable oil in a large saucepan over medium heat and saute the
corn and red pepper slices for around four minutes.
Add the arugula, white wine vinegar and olive oil to the pan.
Cook for around a minute, just enough time to wilt the salad.
To serve place the warm salad on serving plates, top with the
salmon and then drizzle the whole thing with the soy glaze.
Curchill-Gamble has a lives near the Grand River, and she's chosen one of
the most storied river fish for her recipe.
She steams her salmon to keep it light and tasty, then whips up a corn and red pepper salad to go with it.
All of the herbs used in the recipe are fresh.