Wild Salmon in Herb Source

I use wild caught Alaskan coho or chinook salmon in this recipe, not only because it tastes better than farmed Atlantic salmon, but because it doesn’t contain PCBs (chemicals with serious effects on the nervous system.) Enjoy this easy recipe when you’re pressed for time. It’s quick to clean up too!

Wild Salmon in Herb Sauce

Wild Salmon With Herb Sauce

  • 4 salmon steaks
  • 3 or 4 Tbsp. butter, softened
  • 1/4 tsp. salt (or to taste)
  • 1 Tbsp. flour
  • 2 tsp. chopped fresh tarragon
  • 8 fresh sage leaves, chopped
  • 1-1/2 Tbsp. chopped fresh parsley
  • 2 large pieces of aluminum foil

Place two of the salmon steaks on each of the pieces of foil. In a small dish, thoroughly mix together the softened butter, salt, flour, and the chopped fresh herbs. Spread the herb butter on top of the salmon steaks. Fold up the foil and make a packet of each. Place on the center rack of a 350 degree F. oven and bake for 35 minutes, or until done. Open the packets and let cool a minute or two before serving.

By | 2017-07-14T18:08:02+00:00 June 30th, 2016|Fish, Flavor Fun, Main Dish|Comments Off on Wild Salmon in Herb Source

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.