Tuscan Herb Salmon

We love salmon and try to eat it at least once a week. Being on the coast we get lots of fresh fish, but salmon is hard to come by (doesn’t seem fair since it’s my favorite). It really makes me wish I still lived in Seattle 🙂 Since it’s not easy to find – at least not fresh – I buy it from Sams Club. We get about 3 meals out of a package of indiviually wrapped portions for a decent price, and it is the best quality salmon I’ve found anywhere.

I came across this recipe for Tuscan Herb Salt at the Circle B Kitchen blog and I knew I had to try it. Lately I’ve been experimenting with recipes found on other foodie blogs because my food mags have stalled – but we have not been disappointed! There is so much great food out there and my boys are having a great time trying out new meals and rating them (keeper or not?).

Tuscan Herb Salt

4 to 5 garlic cloves, peeled

Between 1/3 and 1/2 cup kosher salt

About 2 cups loosely-packed, pungent fresh herbs such as sage, rosemary, thyme

Cut each garlic clove lengthwise through the center and remove sprout (if any) in the center and discard.

Mound the salt and garlic on a cutting board. Use a chef’s knife to mince the garlic, blending it with the salt as you work.

Place herbs in a mound and coarsely chop them. Add the herbs to the garlic salt and chop them together to texture of coarse sand.

You can use this immediately or spread the salt on a baking sheet, or in wide flat bowls, and leave near an open window for a couple of days to dry. Store in clean, dry jars, or for gifts, pack into cello bags and tie with a ribbon (love that idea!).

*Instead of hand-chopping you can use a food processor. Cut each garlic as directed above to remove the sprout.

In the bowl of the processor, combine the garlica nd 2 T. of salt. Pulse until the garlic is chopped meduim-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a sheet pan and toss with the remaining salt.

Oven-Roasted Salmon with Tuscan Herb Salt

1 pound center-cut salmon filet, with skin on

1 or 2 T. EVOO or oil spray

Tuscan Herb Salt

Tuscan Herb Sauce for serving (recipe to follow)

Preheat oven to 250*

*Make Herb Sauce

Cut salmon into four uniform portions. Pat dry with paper towel. Sprinkle the tops of the fish with some of the herb salt. Heat 1 T. oil in heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding. Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking. Turnm and sear about 2 minutes skin side down.. Thickest part should still be raw in center.

Brush top of salmon with remaining olive oil and place in oven about 20 minutes. Remove from oven and serve with Tuscan Herb Sauce.


1/4 cup sour cream

1/4 cup greek yogurt

1 T. olive oil

1 T. Tuscan Herb Salt

Combine all ingredients. *Let the sauce come to room temperature before serving.

As usual there were a few things I had to do differently. First of all I don’t have easy access to fresh herbs here on the island in winter, so I used dried. Also, I have a ovenproof skillet but hubby won’t let me cook fish in it (I really need a second one just for fish!) so what I normally do in this situation is cook the fish in a regular skillet and transfer it to an oven-safe baking dish.

Please be sure to link to the Circle B Kitchen and see all the great recipes she’s got – you won’t be sorry!

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