WILD SALMON IN HERB SAUCE – makes 4 servings

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 with Herb Sauce - Simply Delicious - Low Acid Eating Made Simple


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.

– Bev Laumann

By | 2018-03-26T20:39:19+00:00 May 15th, 2013|Flavor Fun, Meal Ideas, Recipes|Comments Off on WILD SALMON IN HERB SAUCE – makes 4 servings

About the Author:

Jill Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders. She is the editor of the IC Chef Cookbook (2015) and serves as editor of the IC Optimist quarterly magazine. She spends the majority of her time developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! My Google Profile+