Grilled
Salmon with Fresh Herbs
Serves 6
1 cup sun-dried tomatoes in oil
1/2 cup fresh basil
leaves, loosely packed
1/2 cup fresh
flat-leaf parsley, loosely packed
3 tablespoons fresh
oregano leaves
3 cloves garlic, peeled
1 ancho-chilli, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds salmon fillets with skin
1 lemon, quartered
1 lime, quartered
Preheat grill to medium.
In a food processor or blender, combine sun-dried tomatoes
with their oil, basil, parsley, oregano, garlic, chilli,
salt and pepper. Process lightly until a coarse paste forms.
Place salmon skin-side down on a tray. Spread herb paste
over top of salmon, making a thick, even layer. Generously
oil grill; place salmon on grill, paste-side down, and cook
for 3 minutes. Use 2 metal spatulas to gently loosen salmon
from grill and turn it over. Grill salmon for 3 to 4 minutes
longer, or just until opaque throughout.
Use spatulas to carefully remove fish from the grill to
a warm platter. Garnish with lemon and lime wedges and serve.
Cooking Tip: A grill basket is great for keeping fish intact
when grilling. Oil generously before placing salmon inside
and use handles to turn.
|
