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The Week is Half Over Let's Celebrate!

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

Herbed Salmon

Preheat oven to 400 degrees
  • 1 bunch scallions
  • 1 bunch flat leaf parsley
  • 1 bunch dill
Rinse and spin or pat dry the herbs.  Slice the scallions 1/4 in crosswise up to the green part.  Coarsely chop the parsley and dill.  You need about 1/2 cup of herbs.  
  • 2  6 - 8 oz salmon fillets
Place in your baking dish, brush with olive oil, season with salt and pepper, squeeze juice of one lemon over the fillets.  Sprinkle the herbs on top.
  • 1/2 cup dry white wine
Pour around the salmon.  Bake in pre-heated oven for 12- 15 minutes depending upon the thickness of the fillets.


This technique is very similar to the herb encrusted Chilean sea bass that I have made.  The difference is I made a paste with the herbs first and then pressed them into the fish to make sure the fish was infused with their flavor.  

Salmon with Herbs and Pistachios

Preheat oven to 400 degrees
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch thyme
  • 2 garlic cloves
  • 15 pistachio nuts
Rinse and spin or pat dry the parsley, coarsley chop one large handful.  Rinse dill, shake dry, coarsely chop an amount one half the size of the parsley.  Strip thyme leaves from stem, chop an amount one quarter the size of the dill.  Peel and finely chop garlic cloves. Shell and coarsely shop pistachio nuts.  
  • 2  6 - 8 oz salmon fillets
Place in your baking dish, brush with olive oil, season with salt and pepper, squeeze juice of one lemon over the fillets.  Sprinkle the top with herbs and pistachios.
  • 3/4 cup low sodium chicken broth
Pour around the salmon.  Bake in pre-heated oven for 12- 15 minutes depending upon the thickness of the fillets.

Pan Seared Salmon with Tarragon Butter

  • 3 tbsps extra virgin olive oil
Heat in a sauté pan until shimmering.​
  • 2  6 - 8 oz salmon fillets
Season skinless side of fillets, gently place in pan and sauté for 8 minutes.  Turn once and finish cooking.

While the salmon is cooking 
  • 1 shallot finely chopped
Melt 1 tbsp unsalted butter in a small separate pan.  Add shallot sauté until soft.  Add 1/2 cup of dry white wine.  Rapidly boil for two minutes, reduce heat.  Whisk in 3 more tbsp unsalted butter, one tbsp at a time over very low heat.  
  • 2 tbsp tarragon leaves (whole)
Gently stir in tarragon leaves and keep sauce warm.



Pea Purée
  • 1  10 oz package frozen baby peas
Boil peas for about ten minutes.  You need to taste them to make sure they are tender.  Drain and return them to the sauce pan you boiled them in.
  • 1 tbsp unsalted butter
Add to peas and with a potato masher start to mash the peas
  •  3 heaping tbsp creme fraiche
One tbsp at a time add the creme fraiche, mashing the peas to the desired consistency.



My way actually did make the fish very flavorful and was easier than trying to mix up a paste.  For both of my recipes the prep time start to finish was 1/2 hour.  The tomatoes can be roasted ahead of time and the rice is boiling while you are prepping the salmon.  All very easy.

I have finally learned how to sear fish.  The oil needs to be shimmering but not smoking. Once the fish is placed in the pan you need to leave it alone long enough to form a crust.  If you look at the sides of the fish you can actually see it starting to cook through.  I turned the salmon over after 8 minutes and the the other side took about 4 additional minutes.  It all depends on the thickness of the fish. 

When I buy salmon I always ask the fish monger to remove the skin because I don't like it.


I think this meal, sounds delicious.  But, it is too complicated for a Wednesday night --  you have too many steps involved to get the meal on the table.  I much prefer to pop the fish in the oven and relax with a cocktail!