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Smothered in parsley and Parm, you need this herb-crusted salmon.
Ingredients: cocktails, alcohol, soups, chocolate
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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Baked salmon fillets with a crunchy pecan coating make an excellent main course.
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Steaming keeps fish moist and couldnt be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.
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This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.