Fresh - Fast - Fabulous! This salmon recipe is a definite keeper. We should be eating at least 2 servings of salmon each week to load up on the omega 3's!
6 salmon fillets, boneless, skinless, 5-6 oz. each
Extra-virgin olive oil, for basting
Kosher salt and freshly ground black pepper, to taste
8 Tbs. chopped fresh basil
2 Tbs. chopped Italian parsley
3 cloves garlic, minced
2-3 Tbs. freshly squeezed lemon juice
Zest of ½ lemon
6 thin lemon slices
8 green olives, sliced
Serves 6
Prepare a hot fire in a charcoal grill or heat a gas grill, broiler or grill pan. Away from the heat source, lightly coat the grill rack, broiler pan or grill pan with non-stick cooking spray. If using a grill or broiler, position the cooking rack 4 to 6 inches from the heat source. Brush salmon fillets with olive oil and season to taste with salt and pepper. In a small bowl, combine the basil, parsley, garlic, lemon juice and lemon zest. Top each fillet with equal amounts of the fresh herb mixture. Place the fish herb-side down on the grill. Grill over medium high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and reduce heat or move to a cooler part of the grill. Grill until the fillets are opaque throughout and very fork-tender. (Instant-read thermometer inserted into the thickest part of the fish reads 145 F) Garnish cooked fillets with green olives and lemon slices. Serve at once.
Now You're Cookin',
Chef Alli
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