Herb Crusted Salmon

Last week a friend from out of town, John, came for dinner. To go along with the stuffed artichokes and the fennel and cabbage salad, I made a main course of herb crusted salmon. With a hearty roll of whole wheat bread, this was the perfect combination. I am used to having salmon every Friday night growing up and now I crave it on Friday nights. This is one tradition I would like to keep. To keep things simples, I made the salmon in a pan and covered it and let it do its thing for about 15 minutes. When you remove the cover, the salmon continues to cook a little bit longer but it remains really delicious and flaky.

Herb Crusted Salmon
(Serves 3)

Ingredients:
4 filets of salmon
1 zucchini, sliced into 1/2 inch slices
1 1/2 cups cherry tomatoes, chopped
6 whole garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice

For herb crust:
Fennel seeds
Dried oregano
Ground coriandor seeds
Garlic powder
Dried thyme leaves

Directions:
1. Heat the olive oil in a pan over medium high heat. Place the zucchini slices around the pan, making room in the center for the salmon fillets. Add the tomatoes around the pan and the garlic cloves. Place the salmon fillets in the center of the pan and generously lather the tops of the fillets with all the herbs so that it is completely covered. Drizzle the lemon juice over the whole lot.

2. Cover the pan and turn the heat down to medium and let the salmon and vegetables cook for about 15 minutes. Serve warm and enjoy!

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Title: Herb Crusted Salmon with a Lemon Caper cream Sauce

Here is an easy dish that packs a lot of flavor. You can use fresh or dried herbs to crust your fish the addition of parmesan cheese give it another level of flavor. You can use seasoned bread crumbs also help to achieve that golden brown color for the finished dish. For the complete recipe visit the Culinary Creations Group. Go to www.noirlife.com/culinarycreations for entire episode. Enjoy

Title: Herb-Crusted Salmon Cutlets Kosher Recipe

http://blog.kosher.com | Jamie Geller from Kosher.com shows you how to make her Kosher Herb-Crusted Salmon recipe and mixed greens salad. Jamie Geller is the author of the critically-acclaimed cookbook, "Quick and Kosher: Recipes from the Bride Who Knew Nothing" (Feldheim Publishers, 2007)

For all your kosher food needs, please shop http://www.kosher.com

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