Herb Crusted Sauteed Salmon Fillets With Pistou Food

CITRUS & FRESH HERB ROASTED SALMON

Steps:

• Preheat oven to 300 degrees.
• Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
• Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
• Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
• Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
• Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
• Sprinkle the remaining half of the fresh herbs on top and enjoy.

BAKED HERB CRUSTED SALMON

Steps:

• Preheat oven to 350.
• Line baking pan with aluminum foil and spray with cooking spray.
• Combine herbs and crumbs, then mix with melted butter
• Brush Dijon on salmon fillets.
• Pat herb mix onto fillets.
• Bake for 20-25 minutes, or to your own preference.

HERB-CRUSTED SAUTEED SALMON FILLETS WITH PISTOU

Steps:

• Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours. Remove from refrigerator, pat dry, and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere. Heat the oil in a large non-stick pan just large enough to hold the salmon, until the oil ripples and barely begins to smoke. Place fillets skin-side down in the pan first. Saute over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and saute for 2 to 3 minutes on the second side. If the salmon starts to brown or the oil smokes, turn the heat down to medium. Cooking time should be 8 to 10 minutes per inch of total thickness (depending on how you like your salmon done). The salmon should spend more time sauteeing on the first side (the eventual presentation side) so that you're sure to end up with a savory golden crust or crisp skin. Remove salmon from pan with spatula and pat dry on both sides with a paper towel to eliminate fat. Transfer fillets to heated plates. Wipe out the hot saute pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them. Season with salt and pepper. Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.