Monday, November 23, 2015

Herb and Caper Crusted Salmon

I had a full package of fresh dill I wanted to use before it went bad and it just so happened that I had this salmon recipe I'd been waiting to try.  I found this at the Iowa Girl Eats website where she just happened to have a dill and sour cream potato recipe.  So I decided to make an entire dinner using the fresh dill.

I won't list the mashed potato recipe (although you can find it here if you need a recipe).  And then I just cooked from sliced carrots and added some butter and fresh dill.  All-in-all, it came together pretty quickly and was a really nice dinner.


1 cup loosely packed flat-leaf parsley leaves
2 Tbsp fresh dill, chopped
1 1/2 Tbsp drained capers
zest of 1 lemon
2 tsp minced fresh garlic
pinch red chili pepper flakes
4 (4-6 oz) salmon fillets

Preheat oven to 400F then line a baking sheet with foil and spray with nonstick spray.  Set aside.

Add parsley leaves, dill, capers, lemon zest, garlic, S&P, and red chili pepper flakes to the center of a large cutting board.  Chop until the ingredients are finely minced then slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.

Rub salmon fillets with olive oil then season generously with S&P.  Press the top and sides of each fillet into the herb mixture to create an even crust then place on prepared baking sheet.  Bake (about 10 minutes per inch of salmon at the thickest point) then transfer salmon fillets to plates and squeeze a bit more lemon juice on top right before serving.

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