Grilled Salmon with Basil and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We prefer wild salmon for this recipe because it has a milder flavor and is more environmentally friendly than farmed varieties. Active time: 20 min Start to finish: 30 min Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve fish with herbed oil and top with citrus slices.
6. 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.
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