I love this herb coating on fresh salmon steaks or filets. Make this in the oven or in papiotte, a parchment paper envelope to quickly cook this in the microwave. This is one of my favorite lunch choices. The marinade lasts for a week or so for using on tossed, boiled new potatoes or in vinaigrette or more fish fare. Serve this dish with wild rice or lemony couscous, a green salad or a Blue Cheese, Pear and Bibb Lettuce Salad with a walnut-based Dijon dressing and fresh French hard rolls.
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Hi there, fellow home and pro baker and fan of great recipes….