The last time I tried to grow an herb garden, I failed miserably. The mint got out of control, the cilantro seeded almost immediately, and the basil met a slow, slow death after a few months. The only plant that survived was the chives. And, when I say it survived, I mean it made it through two winters and weeks of not being watered while we were visiting our families in North America. It just kept coming back, and there always seemed to be enough of it for the recipe I was making. This plant was a real trooper.
So whenever I was scrambling to come up with something for dinner at the last minute, I turned to chives. They ended up in my one of my first recipes – sour cream & chive crispy potatoes – and even made it into my pork pad thai.
But, I found myself using them most often on salmon. Combine with every fish’s best friend, parsley, I would whip this dish up in a flash, and it was always delicious. It’s simple, fresh and the flavors of the herbs really compliment the salmon. This time, we grilled it with a cedar plank, which really brought the recipe to another level.
Of course, you don’t need to use a cedar plank, we just happened to have some. You can grill the salmon the exact same way (using a fish grate or basket), or you can bake the fish in the oven at 400˚F for about 20 minutes. The recipe will work either way.
- 1 whole wild salmon fillet
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat grill to medium-indirect heat (375˚F – 400˚F), and place salmon on a pre-soaked cedar plank.
- In a small bowl, mix together the herbs, garlic, oil and salt & pepper to form a “paste”. Spread evenly over salmon fillet.
- Grill for about 20 minutes, or until salmon easily flakes with a fork.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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