Herbed Up Salmon With Fresh Cherry Relish Recipes

HERBED SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one side of a sheet of aluminum foil large enough to fold over all the salmon with cooking spray.
• Arrange salmon on the prepared side of the foil. Sprinkle with sage, thyme, paprika, and pepper. Fold foil over salmon to enclose.
• Bake salmon 20 minutes in the preheated oven, or until easily flaked with a fork.

PAN-SEARED SALMON WITH TOMATO APRICOT RELISH

Steps:

• Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
• Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
• In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve this Tomato Apricot Relish over pan-seared salmon.

HERBED UP SALMON WITH FRESH CHERRY RELISH

Steps:

• 1. Place salmon in a large ziploc bag. Add the basil, ONLY 1 teaspoon thyme, ONLY 1 teaspoon seasoning, and 2 teaspoons of the olive oil. Seal the bag and gently massage the oil and herbs into the fish fillets.
• 2. Preheat the grill. Meanwhile, roughly chop the pitted cherries. Place a small saucepan over medium heat for about 2 minutes. Put the garlic and remaining teaspoon of oil in the saucepan. Stir until garlic is fragrant. Add the cherries, vinegar, sugar, remaining teaspoon of the garlic-herb seasoning, and the remaining teaspoon of thyme. Stir to combine and cook for 3-4 minutes until slightly thickened.
• 3. Grill the salmon for 3 minutes per side, depending on the thickness. Cook only until the salmon is opaque and flakes easily. Transfer to serving plate and top with the cherry relish.

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.