1 1/2 cups chopped fresh assorted herbs such as basil, chervil, chives, tarragon, dill, or any other herb of your choice (We used 2 (1-ounce) packages Emeril's Seafood Roasting Herb Blend)
Herb Vinaigrette, recipe follows
2 tablespoons clarified butter or olive oil
4 (6-ounce) salmon fillets, skin and pin bones removed
1 cup water
1 teaspoon kosher salt
Warm Greens, recipe follows
1 teaspoon freshly ground white pepper
4 teaspoons Dijon mustard
1 1/2 cups chopped fresh assorted herbs such as basil, chervil, chives, tarragon, dill, or any other herb of your choice (We used 2 (1-ounce) packages Emeril's Seafood Roasting Herb Blend)
Herb Vinaigrette, recipe follows
2 tablespoons clarified butter or olive oil
4 (6-ounce) salmon fillets, skin and pin bones removed
1 cup water
1 teaspoon kosher salt
Warm Greens, recipe follows
1 teaspoon freshly ground white pepper
4 teaspoons Dijon mustard
3/4 cup olive oil
1/4 cup tarragon, basil, or other herb vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
1 teaspoon kosher salt
15 turns freshly ground black pepper
3/4 cup olive oil
1/4 cup tarragon, basil, or other herb vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano)
1 teaspoon kosher salt
15 turns freshly ground black pepper
1 tablespoon olive oil
5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
2/3 cup water
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 tablespoon olive oil
5 cups assorted greens (such as frisee, spinach, arugula, or other salad greens), washed and patted dry
2/3 cup water
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
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