Copper River Salmon (delicious and expensive)
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Author: Linda Beaverson Status: published Published: May 31,2007 license cc-by-nc-nd tags: salmon, copperriver,
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Share on TwitterBroiled Salmon with Tarragon and Rosemary
Heat oven to Broil.
Salmon filet (cut to serving size)
Extra Virgin Olive Oil
Sea Salt
Large sprig of fresh tarragon
Large sprig of fresh rosemary
In a large casserole, put a few tablespoons of extra virgin olive oil. Sprinkle sea salt on meat side of salmon filet, add each a sprig of tarragon and rosemary. Hold the herbs in place and flip in casserole with the skin side up. Move the filet to absorb the olive oil. Broil for 10 minutes, or until the skin is charred. Remove the skin carefully and flip the filet to show the bright green herbs. Serve with grilled vegetables or leek mashed potatoes.
