This entry was posted on Thursday, March 13th, 2008 at 10:48 pm and is filed under Fish Recipes, Grilled Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 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 chile, 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 |
Grilled salmon stays moist with the addition of a savory, herb-filled paste.
Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn
Cooking Tip: This recipe doesn’t call for cilantro, but I like to add that on top when it’s cooking. It gives it great flavor.
Makes 6 servings
Directions:
Preheat grill to medium.
In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, 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 so that the salmon doesn’t stick. 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.
