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Herb Crusted Wild Atlantic Salmon with Swiss Chard and Roasted Belgian Endive
Fresh thyme, rosemary, parsley, basil and chives
Cracked black pepper
2 6-ounce salmon fillets
De-stem thyme, rosemary and parsley. Fine-chop all the herbs. Coat salmon with olive oil on both sides, and salt and pepper on both sides. Press chopped herb mixture on one side of each fillet. Sauté, herb side down, in smoking-hot olive oil, until the green herbs are golden brown. Flip fish over and put in ovenproof pan, and finish in 400-degree oven for 8 minutes. Serve with Swiss chard and roasted Belgian endive.
Pierce Culliton has been in charge of the internationally famous Frank’s kitchen since the relaxed fine dining institution opened its doors in 1988. Find out more about Frank’s at www.franksandoutback.com.