Cast Iron Herb Crusted Salmon Fillets with Baby Greens Recipe
Servings
2
Ingredients
- 1 cup black forbiden rice (cooked according to a rice cooker or package instructions, keep warm. You can use brown or white rice as well.)
- 2 salmon fillets, arctic char, or trout fillets
- A Handful of cherry tomatoes washed (optional)
- ¼ cup packed <strong>flat leaf parsley</strong>
- 10 <strong>chives</strong>
- 4 <strong>basil leaves</strong>
- 1 sprig of fresh <strong>thyme</strong> (leaves only)
- 2-3 <strong>sage</strong> leaves
- Zest of 1 lemon (do this on a fine blade zester)
- 1½ tsp coarse sea salt (Maldon or Adriatic)
- 1 clove garlic (chopped finely)
- 2 tbsp olive oil
- 4 handfuls of Maché lettuce (any baby greens or arugula)
- 2 tbsp raisins or currants
- 2 baby cucumbers (sliced in long diagonals)
- 2 tbsp extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tsp stone ground mustard or Dijon
- 1 tsp honey
- ¼ tsp sea salt
- Freshly ground pepper to taste
Instructions
- 1
Take the fish out of the fridge for as long as 1 hr before cooking (if you have the time). Preheat oven to 300˚F.
- 2
Soak your raisins or currants while you are getting everything else ready.
- 3
Make yourHerb Mixtureby chopping and mixing everything together.
- 4
Rub the herb mixture all over the fish.
- 5
Preheat a cast iron or large fry pan over medium-high heat for at least 10 minutes.
- 6
Put the oil in the pan, when the oil is shimmering, add the seasoned fish, flesh side down and the tomatoes and cook for 3 minutes. Flip the fish, toss the tomatoes around a little and place the pan in the oven for 10 minutes.
- 7
Mix the apple cider vinegar, olive oil, mustard, honey, salt and pepper in alargemixing bowl. Place the greens, cucumber and soaked raisins/currants in the bowl with the dressing, toss.
- 8
Remove the fish from the oven, slide the fish to one side of the pan and place the hot rice in the pan with the fish and all the juices. Add the mixed salad and serve immediately.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
Frequently Asked Questions
How do I make Cast Iron Herb Crusted Salmon Fillets with Baby Greens?
This Cast Iron Herb Crusted Salmon Fillets with Baby Greens recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this cast iron herb crusted salmon fillets with baby greens recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this cast iron herb crusted salmon fillets with baby greens?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.