Friday, April 1, 2016

Salmon with Spring Vegetables and Herbs

I am very fussy when it comes to fish but I have to say, this might be the best salmon I've ever eaten.  I started the dish by stir frying some French green beans and sugar snap peas in a bit of olive oil with salt and pepper just until they got a bit of a char on them.
 Then I filleted some salmon, sprinkled it with salt and pepper and a bit of cajun seasoning and a dusting of flour.  I placed it top side down in a hot nonstick pan with olive oil and just let it go for a while to crisp the surface. Once it has browned, flip it over and turn the heat off and let it sit in the pan until you are ready for it. It will finish cooking while you prep the rest.

 I sliced some new potatoes that came in my CSA and pan fried them in a bit of butter with salt and pepper.

 These were going to my kids in takeout containers for lunch so I layered the bottoms with the veggies and sprinkled a bit of goat cheese on them.  The potatoes were placed on top and then a piece of salmon.

 I diced some fresh spring garlic and sauteed it in a bit of butter and drizzled it over the fillets.

 Next, I mixed a few tablespoons of hummus with the juice of a lemon and drizzled it over the top.  I minced fresh parsley, mint and tarragon and sprinkled it over everything. Fabulous flavors and very Springlike.