Friday, April 30, 2010

Rosemary Gone Wild And A Recipe, Too!


Today I pruned my rosemary bush because as you can see, it had gone wild.  I must add that this is the picture after I pruned it!  


 I planted some mint because I just love to make mint iced tea.  


 I also planted some basil which I use quite often for a tomato, onion and basil omlet,  and bruschetta, I must add!


 I haven't gotten thyme yet but that will be my next purchase.  I had some but the rosemary had so taken over my little herb garden that it wasn't doing well.  I weeded the herb bed so that came up too.


I would like to leave you with a great recipe for Oven Lemon Rosemary Salmon. I use it quite frequently because fish is so healthy for you.  Adding the herbs and lemon to the salmon really helps to cut down on the fishiness of the fish.  I have also used the herb topping on chicken and it is just as good if you don't care for seafood.  Try it!

Oven Lemon Rosemary Salmon

1 lb of salmon
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
1/4 tsp salt
pinch of freshly ground pepper
2 cloves of garlic
2 tsp of fresh rosemary leaves, chopped
capers(optional)

Preheat oven to 350 degrees.

Cut the fish into 4 equal portions.  Combine olive oil, lemon juice, salt, pepper, garlic and rosemary in a bowl.  Brush the mixture onto the fish. 

Place on a greased baking sheet that has sides to it.  Bake for 15-20 minutes until the fish can be flaked with a fork.  To serve, top the fish with capers which is optional. 

Serves 4.

2 comments:

Between You and Me said...

bought some Salmon today...will try this recipe this weekend...

missed talking this week, friend!!! It went by way too fast!

Net said...
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