Today I noticed that some of the herbs my son planted last summer had tenaciously survived winter. Clinging to the edge of his garden were lemon basil, chives, mint and rosemary. Of course, I had to use them right away. So with the last three salmon fillets I found in the freezer, I set out to create something that maximized my first harvest of herbs. Here it is!
3 to 4 salmon fillets, about 4 oz each
2 Tbsp olive oil
1 cup finely chopped lemon basil
½ cup chopped chives
1 Tbsp chili garlic sauce
1 Tbsp minced garlic
1 tsp Malliga Masala, Red Chili Blend
2 tsp lemon juice
2 tsp salt
Mix together. Marinate for at least an hour. Place in greased pan. Bake, 350 degrees, 25 minutes. Broil on low for 5 minutes.