Grilled Salmon with Citrus Herb Crust

Ingredients:

• 12 oz. fresh or frozen salmon fillet, about 3/4-inch thick
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup sliced scallions
• 1 garlic clove
• 1 tbsp. lemon juice
• 1 tbsp. lemon &/or orange zest
• 2 tsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Thaw salmon, if frozen. Rinse; pat dry with  paper towels. Season with salt and pepper. Cut fish into 4 pieces (3 oz. each). Set aside.
2. In a food processor or mini chopper, combine oregano, cilantro, scallions, garlic, lemon juice, zest, oil, salt and pepper. Cover and process until chopped. (Or use a knife to finely chop the herbs, scallions and garlic. Transfer to a shallow bowl. Stir in lemon juice, zest, oil, salt and pepper.) Generously coat both sides of the salmon with herb mixture. Allow the fish to marinate 15 minutes to 1 hour for maximum flavor.
3. For a charcoal grill, place salmon on the rack of an uncovered grill directly over medium-hot coals. Grill 6-8 minutes or just until the salmon flakes easily when tested with a fork. For a gas grill, preheat grill. Reduce heat to medium-high. Place salmon on grill rack over heat. Cover and grill as above.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Here's another elegant meal that is quick, easy and delicious. Salmon is a heart-healthy fish that is rich in protein, vitamins and omega-3fatty acids. You can also use halibut, sea bass, scallops or shrimp in this recipe and it will still be heavenly delicious. You can also use parsley and basil in place of the oregano and cilantro for a more Mediterranean flare. Don't be intimidated if this dish looks messy. It's really good once it's been cooked. I made this dish using halibut and it was melt-in-your-mouth delicious. As for the olive oil, I highly recommend Lemon, Garlic or Basil-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.Com.