I have to admit I’m a bit lazy when it comes to fresh herbs. You can never buy small amounts in the stores, and to me it’s just not worth the effort to cut them up. This is partially due to having worked in a dining hall kitchen. We never needed small amounts of anything, so when we had to cut up herbs, it was a lot at once. I got burnt out on cutting up fresh herbs fairly quickly.
Now I know that fresh tastes better, but to me the dried taste pretty darn good, and I’m ok with using them. The one exception to that rule is chives.
When I was growing up, we had a small herb patch outside the back door. Really it was just a chive patch. Every year, for as long as they were growing, my father would pick a few every morning and make himself an omelette. Sometimes he’d make me one too. The first time I had dried chives was also the last time. I thought they were horrid! So chives are really the only herb I will always buy fresh. Someday I may even get around to setting up my own little chive patch. 🙂
This is the best salmon recipe I have ever had, due in no small part to that wonderful fresh chive flavor paired with thyme, which is one of my favorite herbs. 🙂
This is a very quick prep and into the oven recipe. Simply mix, sprinkle, and bake.
- 1 pound salmon filet, whole
- 2 Tbsp seasoned breadcrumbs
- 2 Tbsp parmesan cheese
- 1/2 tsp minced garlic
- 1 tsp dried thyme
- 2 tsp chopped chives
- 1 Tbsp butter, melted
- 1/8 tsp salt
- 1/8 tsp pepper
- Preheat oven to 400 degrees F.
- Spray a baking sheet with nonstick spray. Lay salmon skin side down on baking sheet.
- In a small bowl, combine breadcrumbs, parmesan, and spices. Mix in melted butter until well combined. Should be crumbly.
- Sprinkle breadcrumb mixture over salmon, using back of a spoon to press it evenly onto fish.
- Bake for 15 to 20 minutes, until cooked through.