| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grilled salmon stays wonderfully moist with the addition of a savory, herb-filled paste. Sun-dried tomatoes, pungent basil and smoky ancho chiles blend smoothly with the salmon's robust flavor.

Grilled Salmon with Fresh Herbs

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

1. Preheat grill to medium.
2. 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.
3. 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.
4. Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.

Makes 6 servings.

Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn.