I love being able to have fresh herbs in the garden. I miss them dearly when it’s winter, and I miss them when they’re without of my reach in Philly. Herbs turn into a lush ingredient when a store is required for obtainment, and much of the time they’re half dead anyways. Unless I make it out to a trusty farmer’s market where I can pick my own, I go much of the year without fresh herbs. Needless to say, I rejoice when I’m home amidst my mom’s luxurious herb quarters in the garden.
While dried herbs often work fine, there’s just something special about using fresh. Here, they add a subtle, but enriching flavor to my favorite pescetarian item—salmon. Tarragon adds hints of an anise-like flavor, but cooks into the salmon so as not to add an overpowering licorice flavor. Dill and lemon also elements of freshness, without drawing too much from the actual flavor of the salmon. Use a grill or broiler to get a nice crispy exterior, while keeping the center moist.
- -One lemon, juiced and zested (plus more for garnish)
- -2 tsp. dill, chopped
- -2 tsp. tarragon, chopped
- -1 Tbsp. soy sauce
- -1 tsp. honey
- -1 1/2 Tbsp. olive oil
- -1 lb. salmon
- Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon, and wipe dry with paper towels. Pour herb mixture over salmon, making sure the filet is coated on both sides. Cover, and let marinade in refrigerator for at least an hour.
- Preheat broiler or grill. Cook salmon for 10-12 minutes, flipping halfway, until middle is medium-rare.
- Remove from oven. Garnish with any remaining herbs and lemon wedges.