“Herbs deserve to be used much more liberally.”
A Bright & Brash Garlic & Herb Rub that LOVES Salmon!
Ruts are tough. We all fall into them, the key is figuring out how to climb OUT of them.
In a perfect world (my view of perfect at any rate) we could all eat pasta in a cream sauce every night of the week, or maybe something slathered with cheese, bread topped with a thick smear of salted butter to accompany each and every meal of course and a huge bowl of high-quality ice cream drizzled generously with homemade caramel sauce to end your evening meal.
Alas, this is not terribly realistic and as such we eat a fair amount of the same foods over and over during the week, dressing them up a little differently in hopes of avoiding the dreaded rut monster.
I’m pretty certain that this gorgeous little marinade of fresh herbs and garlic would be able to bust any rut blindfolded with one hand tied behind its back.
I love parsley and so chose it to be the backbone of this recipe with merely a hint of tarragon. But hey, if you want to perk it up with a bit of mint, or rosemary or thyme… you get the point. Make it your own.
Garlic gives it a serious kick and the lemon zest should not be omitted as it provides the perfect accompaniment to the fresh and crisp herbs.
I remember a friend from Halifax telling me once years ago that she was sick and tired of lobster! Imagine!!! The point is that even the most wonderful of all foods can become a tad monotonous if you eat them too frequently.
Since we all try to eat fish at least once or twice a week (right?) sometimes you have to give it a different look. And yes I am directing that statement right back at myself… hello, baked sweet potato fries and roasted broccoli.
Menu suggestion: In sticking with the ‘rut-buster’ theme of today’s essay you won’t see a sweet potato recipe nor anything even kind of broccoli related today! A lovely old fashioned Cucumber Dill Salad would hit just the right note with this dish and if you’re looking for something a bit heartier why not try it with a big pot of Coconut Rice & Red Beans! Hey, why not both!
Wine Pairing: I love today’s wine pairing from Greg predominantly as I don’t think I’ve ever tried this one! Hard to believe I know. “mmm. Verdicchio! It is fresh, crisp, and the acidity and citrus will pair beautifully with the flavors in this dish. Also nice to try something a bit unusual.”
Enjoy & Namaste!
- 4 salmon steaks
- 1 really large handful of fresh flat leaf parsley, larger stems removed, rough chopped
- 4-5 sprigs fresh tarragon, stems removed, rough chopped
- 2 large-ish cloves garlic, minced
- zest of 1 lemon
- 2 TBSP olive oil
- Pre-heat oven to 375°
- Line baking sheet with parchment paper
- Combine ingredients for garlic herb marinade and slather it all over your salmon steaks, reserving some of the marinade to serve with cooked fish.
- Bake salmon for about 25-30 minutes or until just barely cooked through.