I absolutely loving being able to step outside my door onto my patio and clip fresh herbs to use for cooking.
|Rosemary, Lemon Verbena & Parsley
Fresh Picked From My Herb Garden!
Because of this I have been trying to find new recipes to use them in. Last night we had salmon, cream peas and rice.
Here is the how to..
½ cup (1 stick) of salted butter – softened
Garlic salt (I like Lawrey’s)
Fresh ground pepper
1 t. fresh parsley – minced
1 t. fresh rosemary – minced
½ t. Lemon verbena – minced
Juice of 1 Lemon (I microwave lemon for 15-20 sec. prior to juicing it releases the flavor and makes it much easier)
Mix all above ingredients together and set aside.
Place frozen salmon fillets in a olive oil sprayed baking dish and top with 1 T. of butter mixture.
Bake at 325° for 15 min. Turn fillets and bake an additional 15 min. Fish should be light pink and flaky. Adjust times for fresh fish.
4 c. frozen peas
½ stick of salted butter
½ c. heavy cream
1 T. sugar
½ t. salt
½. fresh ground pepper
1 T. flour
Place frozen peas and butter into a sauce pan and cook until tender. Mix cream, flour, sugar, salt and pepper in small bowl. (mixture will be thick) Once peas are cooked add mixture and continue to cook on low until it forms a cream sauce. Serve warm.