WHB: Salmon With Lemon-Mint Glaze And Rosemary Crumbs

Whenever I've gone a little over the top with food, (and that certainly happened this weekend), I find myself seeking Salmon Therapy.  I swear that I can feel the omega-3 oils repairing my arteries and cleaning out bad things,  such as Cheetos residue.   So, today was Salmon Day.  I enjoyed a wonderful recipe from Food & Wine that was simple to fix and full of flavors and textures.  The salmon was pan grilled and lacquered with a lemon-mint glaze, then topped with rosemary bread crumbs. It all worked together beautifully.  I loved this recipe, as did Bob.  And it took me less than 15 minutes to prepare. Served with a nice green salad, I felt satisfied and virtuous.

Right now my rosemary bushes are covered with blue blossoms and amiable bumble bees that never mind when I take clippings from the plants.  In many yards here in the Central Valley, rosemary is used as a landscaping plant and can get quite large. I'm always amazed at the abuse these fragrant bushes can withstand, going for long periods without water.  Originating in the Mediterranean, they are a members of the mint family, which may explain it's tenacity and ability to spread easily.   My recipe contains both mint and rosemary, but I decided to let the rosemary be the featured herb this week for Weekend Herb Blogging, which was created by Kalyn at Kalyn's Kitchen.  However, this week WHB is visiting Becky at Key Lime & Coconut. So, check out her site this weekend and see all the herby bloggers.

Everything about this recipe is great, including the ease in fixing it. I pan grilled center cut pieces for a couple of minutes on each side, then painted them with a lemon-mint glaze.  At this point, the salmon would have been perfect to serve. 

But, the finishing touch is a layer of delicious rosemary bread crumbs, made with panko.  Combined with the lemon-mint glaze, it's heaven. I made little noices of appreciation as I ate it. Bob said, "That was REALLY good" when he was done. (That's the ultimate in high praise for him.)

Make this recipe!

Salmon With lemon-Mint Glaze And Rosemary Bread Crumbs

(Food & Wine)

1/4     cup extra virgin olive oil  (See note)
1     garlic cloves, crushed
1     rosemary sprig, 4 inches long
3/4     cup panko   
1/2     teaspoon grated lemon zest
salt and pepper
1/4     cup honey
1 1/2     tablespoons fresh lemon juice
2     mint sprigs
4 (1/2     lb) salmon fillets

Note:  I think you can reduce the olive oil.  The bread crumbs were slightly oily. So, I will try using 1 Tablespoon next time.

Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs.

Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute.  Remove from heat.

Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not over cook.  The fish should be slightly raw in the center. Check with the tip of a knife to make sure.  Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy!

Note:  Cooking fish properly depends on the thickness of your fish. So, you must check your fish to see how it is progressing as you cook it. Most salmon that is sold will be previously frozen, which kills any parasites in the fish.  So, it doesn't need to be cooked to death.  Treat it with respect and don't overcook.  You will have a meltingly tender piece of fish.

Comments

[mandira]

Sher, your rosemary bloom looks so beautiful, not to mention the salmon which looks so delicious that I want to eat it right now... where's my fork? I hope you will participate in Green Blog Project too!

[Anne]

The salmon looks delicious and the rosemary is very pretty. I'm not sure what panko is?
Anne

[sandi @ the whistlestop cafe]

This looks awesome~ I bet it smells even better.
Your rosemary bush is beautiful!

[Lydia]

I think I'd stop before the breadcrumbs -- it looks wonderful with that glaze!

[Glenna]

Gorgeous rosemary bush! I'd love to have one too but I don't know if it would survive here. We might be too wet. I sure admire yours though, and that salmon. Gorgeous and the panko the perfect touch of hearty to make you feel like you've dined divinely.

[Anh]

Sher, I love rosemarry! Adore it actually... I am growing one right now in a pot and it is doing well. Oh, the salmon is lovely, too. How true about not overcook the beautiful fish!

[sher]

Mandira,

Oh yes! I have the Green Blog Project marked on my calendar!!! Looking forward to it!

Anne,

I need to go back and correct the recipe. Thanks for pointing that out. Panko is a bread crumb that they use in Japan. It tastes different than regular bread crumbs, because it's delicate, but retains a crunch when you cook it. It's usually in the section with the other bread crumbs--or in the Asian section. But, you could use regular bread crumbs.

Sandi,

It is a very nice glaze--and very easy to make!

Glenna,

I remember someone growing rosemary in a pot when I lived in Indiana. She had trained it like a topiary and put it outside when it was warm, but brought it inside during the winter. It did quite well and it gave a wonderful smell to her house indoors.

Anh,

Yes, it seems to do quite well in a pot. That's great! It's a tough plant. (And I think it'S such a shame to cook fish too long.) :):)

[Callipygia]

I think I need some salmon therapy too. This fish looks cooked perfectly and I'll be anxious to try it after the other lemon-mint combo.

[Butta Buns]

Oh yum! Though after making your potato chip encrusted salmon, it'll be hard to try anything different.

Your rosemary plants are beautiful. Your backyard must smell heavenly.

[Patricia Scarpin]

Sher, this dish is terrific!! What a delicious way to make salmon, I'm gonna try it!

Your rosemary looks fantastic!

[Kalyn]

I love the idea of salmon therapy! This sounds like a wonderful dish. I buy 100% whole wheat panko crumbs at Wild Oats here, and they're great.

*Very* jealous to see the flowers on your rosemary busy. Mine hasn't even started to come alive yet.

[sandeepa]

I liked your Salmon Therapy..I am not very fond of Salmon, having eaten fresh river fish all my life I find the smell not very alluring. But my husband likes it and he definitely needs his arteries cleaned.

This seems to be a good recipe what wih all that flavors and am going to try out your salmon recipes as soon as my river fish stocked in the freezer is over

[Joy T.]

This dish looks awesome! I'm going to print the recipe out for my hubby who loves to cook fish. Can I ask what Panko is though? I'm 'guessing' bread crumbs but I want to make sure.

[s'kat]

I only get the occasional hankering for salmon, but man, do I have it bad after seeing that photo! It sounds wonderful.

Love your rosemary bushes!

[angie]

Wow! I love your rosemary bushes, hope I had something like that here. The rosemary crust certainly looks divine (I love anything rosemary :p)

[Amanda Rose]

That salmon is gorgeous. And I just happened upon your site and caught "Central Valley." I'm in the southern Sierras on the edge of Sequoia. :)

I engage in salmon therapy as often as possible.