Tag: Chives

Herb-Crusted Roast Salmon

Herb-Crusted Roast Salmon over asparagus with lemon vinaigrette

Salmon is always a crowd pleaser with family and friends. Prepare this recipe for Herb-Crusted Roast Salmon in advance and pop in the oven for about 20 minutes for a quick and easy dinner. Serve with our Israeli Couscous as the perfect side!

The herb crust is made with thyme, chives and parsley that impart a lovely herbaceous flavor to the breadcrumbs with a little lemon zest for brightness. I use Panko breadcrumbs, which have more texture than regular breadcrumbs and crisp up nicely providing a crunchy contrast to the soft-textured fish.

Order a center-cut portion of the salmon.

Herb-Crusted Roast Salmon

Ask the fishmonger remove the skin for you.

Herb-Crusted Roast Salmon

The center portion is the thickest part with only a little taper either at the side or one end. Keep the fish whole, it’s easier to spread the crumb topping on a whole piece of fish instead of individual portions and it makes a beautiful presentation on a platter. The fish slices easily with a cake server.

Make this Herb-Crusted Roast Salmon for your next dinner party – everyone will thank you, I promise!

Setup

Preheat the oven to 400 degrees F, line a medium-size baking pan with foil, and brush with a little oil to prevent sticking.

Method

Place the salmon on the baking sheet and sprinkle the top with the salt and pepper. Fold any thin ends or sides underneath. If the thin end doesn’t fold easily, cut a small piece off. 

Herb-Crusted Roast Salmon

Slide that piece of salmon under the remaining thin end. The salmon cooks evenly and the end doesn’t dry out.

Herb-Crusted Roast Salmon

 

Combine the breadcrumbs, thyme, chives, parsley, lemon zest, salt, and pepper in a bowl. Stir in the olive oil until thoroughly blended.

Herb-Crusted Roast Salmon chopped herbs

Scoop the crumb mixture across top of the salmon, patting gently to set.

Herb-Crusted Roast Salmon

NOTE: The fish can be held in the refrigerator at this point for one day. Take out 30 minutes before roasting to bring to room temperature.

Pop the salmon in the preheated oven and roast for 20 minutes, or until the salmon registers 145 degrees F on an instant-read thermometer and the breadcrumbs are golden brown.

Use the foil to lift the salmon onto a platter and then rip the foil in the middle and pull from the ends to side the foil from under the salmon.

Herb-Crusted Roast Salmon

 

Serve this delicious Herb-Crusted Roast Salmon over parboiled asparagus, chilled, and dressed with our Lemon Vinaigrette.

Print

Herb-Crusted Roast Salmon

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 46 serings 1x
  • Category: Seafood/Salmon
Scale

Ingredients

1 1/2 pounds center-cut salmon, skin removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup Panko breadcrumbs
3 tablespoons chopped thyme
3 tablespoons chopped chives
2 tablespoons chopped parsley
zest of one lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil

Garnish
fresh chopped herbs

Instructions

Setup

Preheat the oven to 400 degrees F, line a medium-size baking pan with foil, and brush with a little oil to prevent sticking.

Method

Place the salmon on the baking sheet and sprinkle the top with the salt and pepper; fold any thin ends or sides underneath. If the thin end doesn’t fold easily, cut a small piece of and tuck underneath.

Combine the breadcrumbs, thyme, chives, parsley, lemon zest, salt, and pepper in a bowl. Stir in the olive oil until thoroughly blended.

Scoop the crumb mixture across top of the salmon, patting gently to set.

NOTE: The salmon can be held in the refrigerator at this point for one day. Take out 30 minutes before roasting to bring to room temperature.

Pop the salmon in the preheated oven and roast for 20 minutes, or until the salmon registers 145 degrees F on an instant-read thermometer and the breadcrumbs are golden brown.

Use the foil to lift the salmon onto a platter and then rip the foil in the middle and pull from the ends to side the foil from under the salmon.

Keywords: #salmon #herbcrustedsalmon #roastedsalmon #fish #roasting #quickandeasy roastedsalmon

Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing. The contrast of the warm dip and cool celery is pleasant, the aroma of the bacon, cheese and chives enticing, and the crunch of crisp celery completes this snack or appetizer. Don’t wait for a party to serve this; have some ready for the kids when they get home from school!

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Shred the cheese with a hand grater or food processor.IMG_3069

Combine the sour cream, Cheddar cheese, bacon, chives, hot sauce and salt in a medium-size, heatproof bowl. Warm the cheese mixture in the microwave for a few seconds. Just enough to soften the cheese. Stir to combine.

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Cut the celery on the bias.

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Cutting on the bias creates a “scoop” for holding the dip.

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Print

Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2/3 cup 1x
  • Category: Appetizer
Scale

Ingredients

  • 3 ounces shredded Cheddar cheese
  • 1/4 cup sour cream
  • 1 ounce minced crispy bacon (1 thick slice of bacon)
  • 3 tablespoons minced chives
  • several dashes hot sauce, such as Franks Hot Sauce, or Tobasco Sauce
  • pinch of Kosher salt
  • 20 two-inch trimmed and cleaned celery stalks, cut on the bias

Instructions

  1. Combine the cheese, sour cream, bacon, chives, hot sauce and salt in a heat-proof bowl until creamy, about 25 seconds.
  2. Serve with celery.