Recipe courtesy of Emeril Lagasse
Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 main-course servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups chopped fresh assorted herbs such as basil, chervil, chives, tarragon, dill, or any other herb of your choice (We used 2 (1-ounce) packages Emeril's Seafood Roasting Herb Blend)
  • Herb Vinaigrette, recipe follows
  • 2 tablespoons clarified butter or olive oil
  • 4 (6-ounce) salmon fillets, skin and pin bones removed
  • 1 cup water
  • 1 teaspoon kosher salt
  • Warm Greens, recipe follows
  • 1 teaspoon freshly ground white pepper
  • 4 teaspoons Dijon mustard
  • 1 1/2 cups chopped fresh assorted herbs such as basil, chervil, chives, tarragon, dill, or any other herb of your choice (We used 2 (1-ounce) packages Emeril's Seafood Roasting Herb Blend)
  • Herb Vinaigrette, recipe follows
  • 2 tablespoons clarified butter or olive oil
  • 4 (6-ounce) salmon fillets, skin and pin bones removed
  • 1 cup water
  • 1 teaspoon kosher salt
  • Warm Greens, recipe follows
  • 1 teaspoon freshly ground white pepper
  • 4 teaspoons Dijon mustard
Herb Vinaigrette:
  • 3/4 cup olive oil
  • 1/4 cup tarragon, basil, or other herb vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
  • 1 teaspoon kosher salt
  • 15 turns freshly ground black pepper
Herb Vinaigrette:
  • 3/4 cup olive oil
  • 1/4 cup tarragon, basil, or other herb vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
  • 1 teaspoon kosher salt
  • 15 turns freshly ground black pepper
Warm Greens:
  • 1 tablespoon olive oil
  • 5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
  • 2/3 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper
Warm Greens:
  • 1 tablespoon olive oil
  • 5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
  • 2/3 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white pepper

Directions

Prepare the Herb Vinaigrette, and set aside. Preheat the oven to 350 degrees F.

Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.

Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot. Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust. Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.

While the salmon is baking, prepare the Warm Greens.

To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.

Prepare the Herb Vinaigrette, and set aside. Preheat the oven to 350 degrees F.

Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.

Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot. Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust. Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.

While the salmon is baking, prepare the Warm Greens.

To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.

Herb Vinaigrette:

Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.

Herb Vinaigrette:

Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.

Warm Greens:

Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.

Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.

Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.

Warm Greens:

Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.

Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.

Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.

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