Serves 4
My dad likes to fish. I grew up fishing with him in pristine small Alpine creeks around my home in the Dolomites. It was a good way for us to bond, but it also instilled in me a love for fish that has stayed with me as I’ve grown up. If you have children, try to make fish part of your diet so they get used to the distinctive flavors; you may not be able to fish with them, but serving them this nutritious protein early usually does the trick. There are so many wonderful ways to prepare fish that kids don’t need to think it only comes in the size of sticks, breaded and fried! My dad still fishes, but now he alternates his fresh water trout fishing with salmon fishing in Alaska, giving my family plenty of opportunity to come up with excellent fish recipes. We are excited to share many of them with you here on the blog. Come and cook with us!
Ingredients:
4 skinless wild salmon fillets
3 tablespoons of olive oil
1 cup minced fresh parsley
½ cup, total, minced basil, thyme and oregano½ small onion or shallot
2 minced garlic cloves
1 tablespoon of lemon juice
Instructions:
Lightly oil steamer basket with 1 tablespoon of olive oil.
Place salmon fillets in basket, and place basket in pot, with one inch of boiling water at the bottom. Cover.
Steam salmon fillets until they give when pressed, about 6 minutes.
Stir mixture of herbs with minced shallot, olive oil and lemon juice.
Serve fillets warm, spooning fresh herbs over fish.
Note if you do not have a steamer basket simply place a footed colander in a pot with an inch of boiling water, and cover. You can also poach the fish in a little bit of water and white wine, or roast it in the oven.
You can serve this dish with potatoes or a vegetable salad. Alternatively, you can steam vegetables – such as fennel wedges – alongside the salmon to make your dinner preparation even easier.
Come and Cook with Us 