I
don’t generally talk to strangers – heck, I barely speak to my friends –
but once in a while I’ll see someone staring so cluelessly at the fish
case in the grocery store, that I just have to jump in and offer them
some unsolicited advice – usually suggesting a recipe like this broiled
herb-crusted salmon.
This
method of broiling salmon, with its simple to make mayonnaise-based
crust, produces a magnificently moist and flavorful piece of fish. It
can be varied a thousand ways, and other than the actual mayonnaise,
literally every other ingredient is optional.
I
love the combination of tarragon and Italian parsley, but I’ve used
herbs like basil and thyme, which worked wonderfully as well. As far as
the fish goes, a center-cut salmon filet is a perfect thickness for
this, but other similarly shaped seafood will work.
So, if you happen to be one of those people who get that deer in the headlights look when choosing seafood at the store, I hope you give this great recipe a try. Enjoy!
