Recipe by Halcyon Eve
One of my adopted recipes. I haven't tried it yet, but salmon and herbs--what's not to like?! The original poster said: "Easy and tasty grill recipe"
Top Review by Andi of Longmeadow Farm
This is a terrific recipe and although I did us salmon, I can see interchanging this with any fish that is light in nature. Very easy to put together, and very aromatic too. I brushed the fish with 1/2 the amount of butter and drizzled in some EVOO, (a tablespoon in all) then rubbing the salt and pepper over the skin of the fish. Added the blended spice herb sauce, which was aromatic and very lovely! I spooned the top with the sauce and served with a crusty roll. Very nice indeed. Certainly will keep this in my "use often" file. thanks Halcyon! Made for *Everyday is a Holiday* January 2009.
- 4 (8 ounce) salmon fillets
- 3 tablespoons vegetable oil
- kosher salt
- freshly cracked black pepper
For the sauce
- 1 bunch fresh parsley, washed and dried, large stems removed
- 1⁄2 cup fresh cilantro leaves, washed and dried
- 1⁄2 cup fresh mint leaves, washed and dried
- 1 garlic clove, peeled
- 2 tablespoons grainy mustard
- 5 dashes Tabasco sauce, to taste
- 1⁄2 cup olive oil
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Rub the salmon fillets on both sides with the vegetable oil and sprinkle them generously with salt& pepper.
- Place them over the coals and grill until they are just opaque throughout, 6 to 8 minutes per side.
- To check for doneness, poke the fish with your finger to check its firmness level; if you're unsure, nick, peek, and cheat: Cut into one of the fillets at its thickest point and peek to be sure it is just opaque all the way through.
- While the salmon is cooking, combine all the sauce ingredients in a food processor or blender and puree until Serve each salmon fillet topped with a spoonful of the sauce, passing any remaining sauce on the side.