On a recent trip to an Asian supermarket in Queens, New York, I bought a lot of interesting vegetables. Greens -- Chinese broccoli, bok choy, yau choy and cabbage -- and some herbs, including chive flowers (pictured above).
Chive flowers are just like ordinary chives, except they've been allowed to mature and produce an actual flower. As a result, they are thicker and have a somewhat bolder flavor than regular chives.
I used them to season salmon one night. This dish couldn't be simpler. Takes about 5 minutes to prepare and 15 minutes to cook.
How easy is that!
Roasted Salmon with Chive Flowers
- 24-32 ounces salmon
- 2 teaspoons Dijon mustard
- 2 teaspoons olive oil
- 1 clove garlic, finely chopped
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- salt and freshly ground black pepper to taste
Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the mustard, olive oil and garlic together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with the chives, lemon juice, salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned.
Makes 4 servings