Grilled Salmon with Basil and Mint
Source of Recipe
epicurious.com
Recipe Introduction
We prefer wild salmon for this recipe because it has a milder flavor and is
more environmentally friendly than farmed varieties.
Recipe Link: http://glennys.blogs.com/hamptonsdiet/2005/04/grilled_salmon_.html 6 (1/4-inch-thick) lemon slices
6 (1/4-inch-thick) lime slices
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
Fine sea salt to taste
1 cup loosely packed fresh basil, thinly sliced
3/4 cup loosely packed fresh mint, thinly sliced
Prepare grill for cooking. If using a charcoal grill, open vents on bottom
of grill, then light charcoal. Charcoal fire is medium-hot when you can hold
your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill,
preheat burners on high, covered, 10 minutes.
Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish
all over with 1 tablespoon oil and season with sea salt and pepper.
Grill citrus slices, covered only if using a gas grill, on lightly oiled
grill rack, turning over once, until grill marks appear, 2 to 3 minutes total.
Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to
moderate. Grill fish, skin sides down, covered only if using a gas grill,
until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and
grill 1 minute. Turn over onto opposite side and grill until fish is just cooked
through, 2 to 3 minutes more. Transfer fish to a platter and keep warm,
covered loosely with foil.
Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate
heat, stirring, until herbs are just wilted, about 1 minute.
Serve fish with herbed oil and top with citrus slices.
Cooks' note:
If you aren't able to grill outdoors, fish and citrus can be cooked in a
ridged grill pan. Cook citrus over high heat, then reduce heat to moderately
high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.
Makes 6 servings.
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