Swimming a pool of fresh cream and seasoned with fragrant herbs, baked salmon makes for a satisfying and deeply nourishing supper. Simple food is often the best food. Indeed, good food needn’t be complicated. When you rely on wholesome ingredients of the best quality you can reasonably afford, the simplest of preparations will illuminate their natural beauty. In simple preparations, as in this 4-step recipe for baked salmon in cream and herbs, allow the full, but often quite subtle, flavors of individual ingredients to shine.
A sacred food in many cultures, wild-caught salmon is rich in life-sustaining nutrients particularly omega-3 fatty acids which play a role in multiple aspects of human health. Omega-3 fatty acids are thought to play a roll in emotional and cognitive health, cardiovascular health, proper vision, proper immune function and may even offer anticarcinogenic properties. Cream, particularly from cows fed exclusively on fresh and lush grasses, is rich in a substance called conjugated linoleic acid which is known for its anticarcinogenic properties while fresh herbs are remarkably good sources of antioxidants.
In this way, a simple preparation of salmon baked in fresh cream and herbs is as nourishing for your body as it is satisfying for your tastebuds. Real food tastes and feels good, as it should. Good health requires no denials, no deprivations; rather, it needs but an enjoyment of simple pleasures derived from food grown, prepared and served as nature intended.
Where to buy sustainable seafood.
You can typically find sustainable sourced seafood in well-stocked health food stores; however, selection is limited. You can also find sustainable seafood in bulk online (see sources) and save on overnight shipping costs.
recipe for baked salmon with cream & herbs
Ingredients
- 1 cup heavy cream (not ultrapasteurized)
- 4 to 6 ounces wild-caught salmon filets
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh marjoram
- 1/4 cup chopped fresh thyme
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Pour fresh, heavy cream over salmon filets.
- Sprinkle fresh dill and thyme over the cream-drenched salmon and bake in an oven preheated to 350 degrees Fahrenheit for 20 to 30 minutes or until salmon is firm and flakes easily.
- Serve immediately.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
Fixed this tonight with fresh herbs from our garden and a side of fresh spinach. It was delicious and so simple to fix.
Thanks!
Mmm! Just made this for dinner tonight to serve our guests, and it was delicious! Thanks very much…
Finally! I have found a salmon recipe that my husband and I love. I did changed it a little though, mainly because my oven was used for something else but I had to cook the defrosted salmon. I cut the filet in strips (skin and all), cooked it in ghee for a while in a skillet until browned, then added cream, sprinlked freeze dried thyme and dill, and simmered until the salmon stips flaked with a fork. It was so easy to make, and sooo yummy. I served it with cooked toasted buckwheat (available in russian or polish stores), the… Read more »