Herb Crusted Salmon

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I was wondering if anybody had any ideas what fresh herbs would go good with crusting a salmon filet with and then go with an orange champagne sauce.:bounce:
 

pete

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How about brushing the salmon with dijon, then crusting it with a mixture of breadcrumbs, parsley, shallots, and tarragon?
 
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Tarragon,Chervil and dill would go well with some crushed pink peppercorns mixed in.

Subtle herbs would work best here riverrun..IMHO
CC
 

phatch

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I don't have it here at hand, but the Herb Farm Cookbook would have lots of ideas for you on this topic. I'll see if I can dig it up later.

Phil
 
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picking herbs that go with a dish is like pairing wine with food. you can either contrast or compare with the main iteam. salmon is a firm fatty fish with a powerful taste and aroma. my recomendation is use rosemerry, thyme, dill, sage, a tad bit of cilantro, and maybe lemon thyme. that offers the best of both world.s rosemerry is powerful in itself and the other herbs are nice and laid back but still distinctive. i hope this helps
 

phatch

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HerbFarm uses fennel, dill and cilantro. I'd add some lime zest to that.

Phil
 
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Thank you for your replies and cape chef i think i agree with u because of the orange sauce but i think i may try and combine some ideas. Thanks again:chef:
 
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Riverrun:

A Few Ideas....

Try caramelizing some leeks, and mixing with fresh thyme.
This will go well with the Orange Champagne Sauce.

Sauteed Fennel & Tarragon.

A mixture of Oregano, Marjoram & Rosemary
(small amount of the rosemary)

Minced Chives & Lemon Zest.

It sounds like you have a lot of good ideas.

Have fun!!!

Chef Nosko
Boston, MA
 
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