Roasted Salmon with Green Herbs and Chive Biscuits

Salmon can function as a fancy dinner or a casual one but this herbal salmon makes for a great meal.  The chive biscuits don't have to function as a side - I made these as a substitute for a potato dish.  I do recommend a potato-based side dish but of course, any other kind of vegetable dish you want can work here.  Alter the recipe just a little and this makes a wonderful fancy dinner for two.

Roasted Salmon with Green Herbs

2 – 2 ½ lb. skinless salmon fillet(s)

Kosher salt & freshly ground black pepper

¼ cup olive oil

2 tbsp. freshly squeezed lemon juice

½ cup minced scallions (4 scallions)

½ cup minced fresh dill

½ cup minced fresh Italian flat leaf parsley

¼ cup dry white wine

Lemon wedges, for serving

Preheat the oven to 425 degrees.

Place the salmon fillet(s) in a glass, ceramic or stainless steel roasting dish and season generously with salt and pepper.  Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon.  Let stand at room temperature for 15 minutes.

Stir together the scallions, dill and parsley.  Scatter the herb mixture over the salmon fillet(s), turning so that both sides are generously coated with the green herbs.  Pour the wine around the fish fillet(s).

Roast the salmon for 10 – 12 minutes, until almost cooked in the center at the thickest part.  The center will be firm with just a line of uncooked salmon in the very center.  Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.  Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Serves 6 if using one large fillet, or serves 2 if using two individual fillets

NOTE:  This can be made using fillets with the skin on.  For easier service, use individual fillets instead of one large fillet.  Prepare using the instructions, but pack the herbs on top of the skin-on fillets instead of coating them on both sides.  This is an absolutely delicious and fancy meal; buy two large fillets for a dinner for two – the amount of herbs will more than cover two big fillets completely.

Do NOT let the fish roast more than 12 minutes; it might look a little raw in the center but after letting it rest, it’s more than ready to eat.

Chive Biscuits

½ cup butter, cold and diced

¾ cup half and half

1 tsp. sugar

1 tsp. kosher salt

1 tbsp. baking powder

2 cups flour

½ cup chopped fresh chives or parsley

1 egg with 1 tbsp. water for egg wash

Preheat the oven to 400 degrees.

Combine the sugar, salt, flour and baking powder in a large bowl; use a whisk to blend the ingredients and break up any lumps in the flour.  Cut in the butter using a pastry blender and combine until the butter is about the size of peas.  Do not let the butter soften or form into a paste.  Add the half and half and the chives and mix until just combined.  Gather the dough into a ball and try to pick up the loose bits off the bottom of the bowl as best you can.

Turn out the dough onto a well-floured board or pastry cloth and knead lightly into a rectangle about ¾” thick.  You can also knead the dough into a round shape about 8 inches across or so, keeping with the same thickness.  Cut out rounds using a 2 ½” round cutter (if in the rectangle) or into 8 wedges (if in the circle).  Place on a lightly greased sheet pan and brush the tops with the egg wash.

Bake for 20 – 22 minutes, or until the tops are browned and the insides are firm.  Serve warm.

Makes 8 biscuits

NOTE:  ½ cup chives did not create much of a chive flavor; either add far more chives to the mix or use a combination of other flavorful fresh herbs.  These are delicious regardless, and can be made without using the herbs.