Grilled Salmon with Herb Crust

Posted on Thursday 14 June 2007 at 1:36 PM in In The Kitchen - Post Comment

This is dinner tonight along with rice and a nice salad from the garden.  I've never cooked fish on the grill before, so I'm looking forward to it.

Grilled Salmon with Herb Crust

12 oz. fresh or frozen skinless salmon fillets, 3/4-inch thick
1/3 cup coarsely chopped fresh oregano
1/3 cup coarsely chopped fresh cilantro
1/4 cup sliced green onion
1 clove garlic
1 TBSP fresh lemon juice
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

Thaw salmon, if frozen.  Rinse fish; pat dry with paper towels.  Cut into two 6-ounce pieces.  Set aside.

Combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper in the bowl of a food processor or a mini-chopper.  Cover and process until chopped.  (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic.  Transfer to a shallow bowl.  Stir in lemon juice, oil, salt and pepper.)  Generously coat both sides of salmon with the herb mixture.

Cook the salmon of the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork, turning once.  To serve, cut each salmon piece in half.  Makes 4 servings.