Wednesday, February 5, 2014

Grilled Salmon

· 4 tablespoons chopped fresh basil
· 1 tablespoon chopped fresh parsley
· 1 tablespoon minced garlic
· 2 tablespoons lemon juice
· 4 salmon fillets, each 5 ounces
· Cracked black pepper, to taste
· 4 green olives, chopped
· 4 thin slices lemon

1. Prepare the grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
2. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
3. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat.
4. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 degrees (about 4 minutes longer). Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

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