Grilled Salmon with Summer Herb Sauce
Salmon is an excellent fish for the grill, and this three-herb sauce is also a great topping for potatoes and other grilled vegetables.
Ingredients
2 cups each basil, cilantro and mint leaves (cleaned and squeezed dry in paper towels)
½ cup extra virgin olive oil
1 heaping Tbsp. Dijon mustard
1 to 2 Tbsp. lemon juice
Salt and pepper
2 lbs. wild-caught Alaskan salmon fillets, deboned
2 to 3 Tbsp. vegetable oil
Directions
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.
Suggestions
It’s easy to overcook salmon; better to err on the side of underdone and return it to the grill if necessary. Some diners prefer a little translucence showing on the inside flesh, but nobody likes dried-out fish.
These three sauces also go well with grilled salmon. Mix them up for new flavors all summer long: Arugula Almond Sauce, Garlic Scape and Cilantro Pesto, and Jujukh (Armenian Cucumbers, Yogurt and Spearmint).
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