Too many of us over-indulged over the holidays, so it’s time to get back to healthy eating. And what better way to do it than with great ideas for salmon. Ed Brown, executive chef at the Sea Grill restaurant, recommends the following recipes.
SLOW ROASTED SALMON WITH PARSLEY SAUCE AND HERB SALAD Ed Brown
Method for the fish:
Preheat oven to 225 degrees F. Season fish with salt and pepper, coat lightly with oil. Place fish on a non-stick baking surface, bake for approx. 12-15 minutes
Method for the sauce:
Prepare two quarts boiling salted water and also a 2 qt. bowl with ½ cold water and ice cubes for refreshing. Place parsley into boiling water for 45 seconds, remove and plunge into the ice bath. Remove parsley from ice and squeeze out excess moisture, place into blender. Puree at high speed while drizzling in oil. Season and reserve.
Method for the herb salad:
Toss herbs, oil, lemon and salt at last moment, serve atop the salmon immediately.
Serve with Spaghetti Squash:
What you’ll need: 1 each small spaghetti squash, split, remove seeds and 1 cup tap water
Pre-heat oven to 350 degrees F. Place squash split side down on a baking sheet (that has sides) Add water and place into oven for approx. 40 minutes. Remove and scrape squash out with a fork to form spaghetti.
Place squash in center of plate, place salmon on top. Pour 1 Tbls. sauce around each and top with herb salad
91238576048139804boneless, skinless salmon filet, cut into 4 equal portions1.5pound1 1/2 lbs. Boneless, skinless salmon filet, cut into 4 equal portionsolive oil1.5teaspoon1 1/2 tsp. Olive oilSalt and pepper to tasteflat parsley, washed1bunch1 bunch flat parsley, washedspinach1 handful raw spinach, washedCanola or Grapeseed Oil1tablespoon1 Tbls. Canola or Grapeseed OilSalt and freshly ground black pepperfresh tarragon0.5bunch1/2 bunch fresh tarragon, washed, pickedfresh flat parsley0.25bunch1/4 bunch fresh flat parsley, washed, pickedfresh chervil0.5bunch1/2 bunch fresh chervil, washed, pickedfresh chives0.25bunch1/4 bunch fresh chives, snipped, approx. ½ inch lengthsolive oil1teaspoon1 tsp. Olive oillemon juice1teaspoon1 tsp. Lemon juicesalt1pinchpinch of salt