Wednesday, June 27, 2007

Grilled Herb Crusted Salmon

BBQ Herb Crusted Salmon
Prep time: 5 minutes
Grill time: 15 minutes or so (really depends on the size of the fillet)

Serves 2 +

½ tbsp olive oil
1 salmon fillet, skin on (think ½ lb/226g per person –left over for salad, sandwiches, etc.)
1 tbsp each fresh oregano, fennel fronds, parsley, mint
Zest & Juice of 1 lime & 1 lemon
Sprinkling of mild paprika (actually…hot paprika works well too – I mistakenly took that out of the cupboard and only realized AFTER applying)

1. Preheat the bbq for 10 minutes.

2. Mix the herbs and zest in a small bowl. If you are making a large fillet, double the herbs. You want it to form a crust over the fish. You could use any firm fish fillet if you want a change from salmon.

3. Cover the salmon with the herb mixture, sprinkle with some paprika.

3. Lower the heat to low or (better still, use indirect heating – only turn on one side if you have more than one burner to your gas bbq, or push all the coals to one side and carefully place the fish on the side with no direct heat. After 10 minutes, spritz with lime juice

3. Grill for another 5 minutes or until the fish is cooked through but still juicy.

4. Once it’s done, remove from the grill, leaving the skin behind. Some in my family actually love to eat the charred skin, so ask before discarding!

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Lynnylu said...

Looks great, Ruth. I order salmon from Alaska every 6 months and will definitely make you recipe.

Nabeel said...

hmm that looks pretty good .. whenever I read BBQ, BBQ sauce comes to mind .. did you have BBQ sauce too?

Ruth Daniels said...

Lynnylu - thanks. Hope you enjoy it as much as we do.

Nabeel, no bbq sauce required, just a squirt of lemon or lime juice at the table.