Salmon with herbs

salmonI love salmon!  And I love super fresh Salmon from my fish monger.  I call it the freshest seafood in southbay. I’m seriously lucky to have this wonderful fish available when I want.  Luckily, my friend was with me and wanted salmon as well because we had to buy the whole fish.  That’s what you get when you shop at a warehouse .  The big debate was how we wanted it split.  She wanted a filet with the skin off, I wanted a steak, but said fine for the filet, yet in the end, I had to have the skin off, too. I didn’t want Tony to do too much work, it was already a favor for him to clean the fish for us.   This decision dictated my preparations for dinner.  I had planned to grill it on the BBQ, but instead would bake it.  We each had enough for 7 -8 people each. So I guess you could say one big Salmon would have fed 16 people!  And it only cost about 24 dollars for the whole fish!!!

I peeked at recipes online for inspiration and decided to make an herb incrusted salmon in the oven.  I took what I had growing on the balcony.  I grabbed a bunch of fresh Italian oregano and some Thai basil.  I chopped it up and added some Chardonnay Salt from Sel de Cali and placed the salmon on a bed of thinly sliced and de-seeded lemons.  I baked the salmon for about 15 minutes at 350F.  In the meantime I steamed some asparagus that I bought from Jacques produce stand.  I set up the rice medley in the rice cooker.  Yet, something was missing, I needed color so I cut up some delicious tomatoes that I also purchased from the veggie stand.  I made a really simple tomato salad.  I used a few scallions and then just finished it off with Sel de Cali, the Cabernet one.  It was simple but added a deliciously fresh element to our dinner.  Yum.  We actually enjoyed it in front of the TV, which isn’t ideal fro great dinner conversations, but it was late.

salmon, asparagus, rice medleytomatoes

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