Herb Crusted Salmon

For Nikki in her search for good fish recipes, here is my all time favorite. Salmon fillets brushed with melted butter and then crusted in fresh herbs. You can use any herb combination that you like. I usually combine fresh thyme, oregano, parsley and rosemary. But you can also use basil or chives or as few or many herbs as you like. Try cooking this on the grill(wrapped in foil still) during the summer time. Serve it with roasted potatoes(Did I tell you I found a 5 lb. bag of fingerling potatoes at Costco for $5? I found a 5 lb. bag of fingerling potatoes at Costco for$5!!!) and broccoli or asparagus.

Ingredients:

• 1 large fillet of Salmon, skin on is fine
• 1/2 c. Butter, melted
• 1/4 c. Fresh Parsley, chopped
• 1/8 c. Fresh Thyme, chopped
• 1/8 c. Fresh Oregano, chopped
• 1/8 c. Fresh Rosemary, chopped
• 1 T. Kosher Salt
• 1 t. Ground Pepper

1. Preheat the oven to 400 degrees. Set out a baking sheet and tear two sheets of tin foil , each 1/2 times the length of the baking sheet. Lay the foil overlapping on the baking sheet so that the salmon fillet can be wrapped in it once it's ready to bake.
2. Lay the Salmon fillet on top of the tin foil on the baking sheet. Brush the entire fillet with the melted butter. In a small bowl, combine the herbs, salt, and pepper *Do not do this step before this point or the the mixture will become wet and difficult to sprinkle.
3. Sprinkle the herb mixture over the salmon, making sure that all areas are evenly covered. Pat down to help it stick.
4. Wrap the foil loosely over the salmon and place in the oven.
5. Bake for 15-20 minutes. Fish is done when it flakes and is no longer translucent. Do not overcook!

I hope you love this dish as much as I do!!

Best of the Best

I've Moved! Click here to view this post.

Featured on bitty bits & pieces

My oh-so kind former neighbor, Kim Walus of bitty bits and pieces has done a very(and I mean VERY) nice feature on this blog.

You can check it out here.

Also, take look around at her site. She is immensely talented with a needle and thread and makes amazing quilts and crafts!

Thanks, Kim! You are wonderful!

Quick Tip #1.........Eggs!

When you cook your eggs in boiling water, add a little olive oil too. It will make peeling them super easy and the olive oil adds a nice, subtle flavor to the egg also. Don't do this, however, if you are making hard boiled eggs to dye. The oil will repel the vinegar in the dye. Works great for everyday hard or soft-boiled eggs, though!

Lemon Meringue Cupcakes

These little lemon cupcakes are filled with a lemon curd to give it that really "lemon meringue pie" sort of taste, along with a Swiss meringue piped on the top and toasted.


I found Meyer lemons at the grocery store and was so excited! Finding little treats like that is a rare occurrence in this town. Click here to learn more about Meyer Lemons... they are just lovely.

If you would like to make these cupcakes, simply find a lemon cake recipe that you like(or use a boxed mix) and bake in cupcake wrappers. When they have cooled down, cut the tops off, fill with a little bit of lemon curd. Make a Swiss Meringue, pipe on top of the cupcakes, and toast underneath your oven broiler until lightly browned (it only takes a 30 seconds or so, so watch them closely!!)
Here are my recipes for a lemon curd and Swiss Meringue:

Lemon Curd:
2 1/3 cups sugar
4 t. cornstarch
1 cup lemon juice
4 large Eggs
4 large Egg Yolks
¾ cup (1 ½ sticks) butter, cut into ½ inch cubes

For Curd:

Mix together sugar and cornstarch in a heavy large saucepan. Slowly add the key lime juice, whisking until all cornstarch is dissolved. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd boils and thickens, about 12 minutes. Transfer to a medium bowl. Chill until cold, at least 6 hours or overnight.
*Press plastic wrap onto the surface of the curd to prevent crust from forming and keep chilled.

Swiss Meringue:
2 large egg white
1/2 cup of sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract

For the meringue:Put the sugar, cream of tartar, and egg whites into the bowl of an electric mixer. Set the bowl over a pot of simmering water (the bowl should not be touching the water) and allow the sugar to melt into the eggs. Once warmed, add the vanilla and beat the mixture until stiff peaks form, about 3 - 5 minutes, set aside.


A few tips~

* Lemon curd can be made up to a week in advance.
* Try using other citrus juices to make curd with, such as key limes or Meyer lemons.
* You can use a creme brulee torch to toast your meringue, but I think it is a little too time consuming and prefer the broiler method.
* Keep these cupcakes in the fridge, I think they taste even better cold!

Enjoy!

Chocolate Truffle Mousse Torte

Recipe to come as soon as I have time to post it!

Balsamic Caramel Apple Cream Pork Chops with Sweet Potato Mash

I've moved! Come over to The Kitchen McCabe for this recipe.