Grilled Salmon with Summer Herb Sauce
By Terese Allen - Summer 2017 Issue
Salmon is an excellent fish for the grill, and this three-herb sauce is also a great topping for potatoes and other grilled vegetables.
Recipe Detail Serves: 6 20 mins. Prep Time, 10-15 mins. Cook Time
Puree herbs, olive oil, mustard and lemon juice in a food processor or blender; add salt and pepper to taste.
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.
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.