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Herb Crusted Salmon

post #1 of 9
4/13/02 at 1:13am
Thread Starter 
I was wondering if anybody had any ideas what fresh herbs would go good with crusting a salmon filet with and then go with an orange champagne sauce.:bounce:
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post #2 of 9
4/13/02 at 4:33am
How about brushing the salmon with dijon, then crusting it with a mixture of breadcrumbs, parsley, shallots, and tarragon?
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post #3 of 9
4/13/02 at 5:45am
Tarragon,Chervil and dill would go well with some crushed pink peppercorns mixed in.

Subtle herbs would work best here riverrun..IMHO
CC
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post #4 of 9
4/13/02 at 7:38am
I don't have it here at hand, but the Herb Farm Cookbook would have lots of ideas for you on this topic. I'll see if I can dig it up later.

Phil
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post #5 of 9
4/13/02 at 8:09am
picking herbs that go with a dish is like pairing wine with food. you can either contrast or compare with the main iteam. salmon is a firm fatty fish with a powerful taste and aroma. my recomendation is use rosemerry, thyme, dill, sage, a tad bit of cilantro, and maybe lemon thyme. that offers the best of both world.s rosemerry is powerful in itself and the other herbs are nice and laid back but still distinctive. i hope this helps
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post #6 of 9
4/13/02 at 2:40pm
HerbFarm uses fennel, dill and cilantro. I'd add some lime zest to that.

Phil
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post #7 of 9
4/13/02 at 3:07pm
or lemon zest :)
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post #8 of 9
4/13/02 at 9:49pm
Thread Starter 
Thank you for your replies and cape chef i think i agree with u because of the orange sauce but i think i may try and combine some ideas. Thanks again:chef:
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post #9 of 9
4/15/02 at 7:45pm
Riverrun:

A Few Ideas....

Try caramelizing some leeks, and mixing with fresh thyme.
This will go well with the Orange Champagne Sauce.

Sauteed Fennel & Tarragon.

A mixture of Oregano, Marjoram & Rosemary
(small amount of the rosemary)

Minced Chives & Lemon Zest.

It sounds like you have a lot of good ideas.

Have fun!!!

Chef Nosko
Boston, MA
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