Bluefield Daily Telegraph, Bluefield, WV

June 21, 2012

Sassy herbed salmon on the grill


CNHI

— I have smoked salmon, I have seared salmon, and I have grilled salmon on a pine plank.

But I have to

tell you, my wife made it very clear that this could be the most delicious salmon she has ever tasted.

It includes citrusy lemon, fresh herbs, garlic, mustard and pepper. In fact, the next dinner party we host,

we will be serving this delicious salmon as the main entree'. You should too.

I grilled this salmon using indirect heat and a touch of hickory. You can also cook this on your gas grill

as long as you know how to set it up for indirect heat. If you have three burners, you simply light two

burners on the right hand side or left hand side, leaving the third unlit. And for those of you concerned

about grilling fish due to its delicacy, no worries here. You grill this fish on aluminum foil, so it is

pretty much fool proof.

We used a 1 ½ lb piece of skinless salmon for this recipe.

Salmon Preparation

• 1 to 2 lemons sliced into thin pieces

• 2 to 3 sprigs of fresh rosemary

• 2 to 3 sprigs of fresh oregano

• 2 to 3 sprigs of fresh parsley

• 1 Tbs each of chopped oregano and parsley

• 1 Tbs Dijon Mustard

• 1 tsp olive oil

• 1 tsp white wine vinegar

• 1 to 2 cloves of chopped garlic

• 1 tsp kosher salt

• Pepper to taste

Place two pieces of aluminum foil on top of each other and then on a cookie sheet. The foil should be long enough to accommodate the salmon filet.

Lay the sliced lemons on the foil side by side, simulating the shape of the salmon filet. Lay the sprigs of fresh herbs on top of the lemon slices.

Place the garlic and salt on a cutting board. Grind the salt into the garlic with the flat end of a large

knife until it almost resembles a paste.

Mix the smooth garlic and salt mixture with the mustard, oil and vinegar. Rub the resulting paste mixture into both sides of the salmon. Place the salmon on the bed of herbs and lemon.

Sprinkle the chopped herbs on top of the salmon. Add freshly ground pepper

to your liking.

Set the grill up with indirect heat. If you are using charcoal, sprinkle with hickory chips. If you are

using a gas grill, fill a smoke box with hickory chips. Slide the aluminum foil with the salmon off of

the cookie sheet and onto the side of the grill that does not have the heat directly below it.

Place the lid on the grill and cook for roughly 30 minutes, or until the fish is flaky. When the fish is

cooked, slide the aluminum foil with the fish back onto the cookie sheet.

Serve while warm. Do not eat the lemon slices or the fresh herb sprigs. They have already imparted their flavors into the salmon during the grilling process. You will notice a hint of smokiness, complimented by the tartness of the lemon and vinegar. The flavors of the herbs add a springlike depth to the dish.

Besides being a delicious entree', it is quite healthy.

We complimented this salmon with sauteed zucchini and a pesto and artichoke orzo.

Serve with your favorite crisp white wine or a bright pilsner beer.

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.