Kate’s Quick Bites: Herb-Encrusted Salmon

Bruce Garfield, Columbus Music Commission's executive director joined Kate in the kitchen to make one of his favorite dishes and talk about why music matters.

Ingredients

• 1 3/4 - 2 lb Atlantic salmon fillets, cut from gill back for consistent 1” thickness 
• oil 
• lemon 
• 1 T.black sesame seeds 
• 1 T. rosemary 
• 1 T. tarragon 
• 1 T. cilantro 
• 1 T. thyme 
• 1 T. oregano 
• 1/2 T Himalayan pink salt 
• 1 t. course black pepper 
• 1 t. ground black pepper 

Line shallow baking pan with foil. Place grill over it
Rinse the salmon under cold water and pat dry.

Drizzle both sides with oil and rub in.

Repeat with lemon juice.

Combine sesame seeds, herbs, salt & pepper in a bowl. Mix well.

Sprinkle/Encrust meat side with herbs… firmly pat down with hands

Repeat for skin side.

Place salmon on grill pan with skin side up, on the top shelf of oven on Hi Broil for 7-10 minutes or until the skin is crispy.

Carefully (with large or two spatulas) flip to meat side up cook 10 more minutes

Remove from oven and serve.

Find out more about Columbus Music Commision at http://musiccolumbus.com/

BONUS RECIPE

Simple Asparagus:

Cut off much of thick portion of stalk

Then, use potato peeler to remove thick outer skin on bottom

Cut stalks in  half… Steam until tender but not mushy

Immerse in very cold water/ice water.

Remove, drain and sprinkle with sun-dried tomatoes that have been soaked in water to remove heavy salt.