The zest from orange and lemon rinds add a depth to the subtle taste of the salmon.
A Note about Dill and Parsley:
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.
Baked Goods
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