1. Puree herbs, olive oil, mustard and lemon juice in a food processor or blender; add salt and pepper to taste.

  2. Heat a clean outdoor grill to medium-hot or prepare charcoal on a clean kettle-style grill until coals are covered with gray ash. Rub salmon fillets all over with vegetable oil; season with salt and pepper. Place them skin-side down on grill, cover and cook 3 to 4 minutes without disturbing them. Raise cover, carefully turn fillets over, cover again and continue to cook another 3 to 6 minutes.

  3. Remove them to a warm platter when surface leaks milky-looking fats and thickest area of flesh shows just a little translucence inside. (Fillets will continue to cook a few moments after you take them off the grill.) Top each fillet with sauce.

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Grilled salmon topped with green summer herb sauce.