Hello again fresh and abundant Rosemary!
I love Rosemary, and I’ve missed having it around! It grows so well here in the low desert, So. Cal.
Today I used a clipped sprig from our yard to star in my delicious salmon dish.
Here’s some info about Rosemary, so many varieties and they are all edible! http://pantrygardenherbs.com/shop-for-organic-herbs/rosemary-varieties/
Just before baking
13-20 minutes on 375
Oh my yummy
Served it with a spinach salad and white rice
and here is the original recipe I used… http://damndelicious.net/2016/05/23/garlic-butter-salmon-foil/
The only things I changed
- I used a sprig of fresh rosemary cut into 6 equal pieces instead of the dried rosemary. I topped the salmon with the sprig pieces before baking.
- I cut the salmon into serving size pieces before prepping, wrapping and baking.
- I changed the the cooking time as well, depending on the thickness of your salmon cooking time should be between 13-20 minutes.
ps. 🙂 definitely scoop some of the warm buttery saucy goodness (left in the foil packet after cooking) over your salmon pieces just before serving.
Enjoy! g.
I am SO envious of your abundance of rosemary. it is one of my favourite herbs ever and I can’t overwinter it to save my life up here in zone 4 Ont-aye-reye-oh.
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Wish I knew how to ship you some and it still remain fresh. I so would. 🙂
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This is definitely making my mouth water – I love Salmon and I love Rosemary so a great pairing! Yum x
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Thanks friend.
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You are very welcome! Have a lovely weekend xx
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Normally, I’m not such a big fan of fish, but this recipe sounds awfully good. I explored your blog and I must congratulate you for the things you’ve been posting. You enriched my recipes journal!
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Your kind note means a lot to me, thank you! So glad you enjoy my posts.
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Well, I’m in the middle of a project which involves a lot of cooking so I’m trying to learn from people who actually know what they’re doing. Haha.
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Happy to be of help. 🙂
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