Grilled Salmon with Fresh Herbs
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.
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
- 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; 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.
Makes 6 servings.
Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn.