Flat leaves or small stems can be gently wrapped in a damp paper towel and then sealed in a plastic bag. To help herbs last a few days longer, refrigerate them. Leaves ought to be vibrantly colored and without brown spots, and their scent should be strong and fresh-smelling. Look for Herbs that Stand TallĬhoose herbs that are erect and can be held upright without limping or drooping. So start with a little and then gradually increase the amount so that you achieve proper proportions. Add too little (or none at all) and your dish will taste bland. The French and English variety featured green, pointy leaves with red tinted stems, but the German variety has rounded leaves and green stems.īrussels Sprouts with Marjoram and Pine Nuts Get This RecipeĬooking with herbs requires self-control: Add too much and you'll crush other flavors. There are three kinds of thyme: English thyme, German thyme and French thyme. Using the entire herb infuses a headier scent and flavor. Like rosemary, recipes calling for thyme require you to strip the leaves off the woody stems. This herbal blend is often used in flatbreads such as pita, as well as to flavor roasted meat and poultry. Thyme's importance in Middle Eastern cooking cannot be understated along with oregano and marjoram, it is a crucial element in za'atar. And it plays a major role, next to parsley and bay leaf, in another blend of French herbs, bouquet garni, a crucial flavor component in broths, soups, and stews. Thyme is a major ingredient in the classic French flavoring herbes de Provence. The Creamy Dill Sauce can be made ahead of time too so it’s an easy peasy meal to put together come meal time.Characteristics: The tiny leaves on this low-growing woody plant work best in tandem with other herbs and spices such as basil, sage, and lavender. I just make the lemon pepper butter spread and spread it on the salmon and cover it in the refrigerator until I’m ready to put it in the oven. This salmon can be prepped ahead of time. It’s perfect for a dinner party or just a simple weeknight meal. I love that this dish takes less than 30 minutes from oven to table yet tastes like it came from a gourmet restaurant. This delicious sauce is served over the salmon or can even be tossed with pasta. While the salmon is baking, I whip up this Creamy Dill Sauce that is made simply with mayonnaise, sour cream, lemon juice, and of course dill. The salmon is coated in a buttery lemon pepper spread and baked in a hot oven for about 12 minutes. While I prefer to serve this alone or on a bed of arugula it can definitely be served pasta. This Baked Lemon Pepper Salmon with Creamy Dill Sauce is similar to that delicious salmon dish I had. It was so good I could have licked the plate. It was buttery pan seared salmon served with a creamy dill pasta.
It was only a special on the menu so we often check to see if they are serving it again. Even months later we still talk about how good it was.
Last fall my girlfriends and I went to Cecelia’s Ristorante, a local restaurant in downtown Buffalo and I had the best salmon I think I ever ate. An easy recipe for Baked Lemon Pepper Salmon with Creamy Dill Sauce ready in 30 minutes.
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