Herbs: Fresh Talk
In my garden, daffodils and day lilies aren’t the only things that have been popping up. The potted herbs I recently placed on my back deck have been flourishing in the beautiful early spring weather we’ve been having.
So last weekend, when it was so mild that we fired up the grill, I decided to put my herbs to work in a hearty, healthy dinner of Grilled Salmon with Herb Crust. These satisfying salmon fillets slathered in a fresh-herb rub that highlighted just-snipped oregano and cilantro came in at just 5 grams of fat, and 126 calories per serving.
Oregano, meaning “mountain joy,” is a popular herb in Mediterranean cooking. High in antioxidants, oregano’s leaves and essential oils lent a robust flavor to the rub. Cilantro, an essential ingredient in Mexican and Asian cooking, is even more strongly flavored than oregano, and has an unmistakable, bright and pungent flavor that I adore.
The two herbs combined with other bold flavors like garlic, lemon juice, green onion, salt, and pepper, which added pizzazz to the lean salmon filets. Served with now in-season grilled asparagus, it was a low-fat, full-flavored springtime meal to remember!
Tip: Keep cut herbs fresh for up to a week: Rinse them then pat dry; wrap in a paper towel, and then store in a Ziploc bag in the refrigerator. To free leftover herbs, remove leaves from the stem, chop, then scatter in a single layer in a freezer bag and stick it in the freezer. Use as you would fresh for a burst of garden-fresh flavor throughout the year.
Try using fresh herbs in these low-fat, full-flavored recipes: