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Mediterranean Grilled Salmon
Silver (Coho) salmon's mild flavor makes it an easy match with Mediterranean flavors. This simple, healthful recipe also works well with sockeye salmon, halibut, or cod.
Mediterranean Grilled Salmon
Adapted from a recipe by Mayo Clinic staff
Serves 4
1/4 cup pine nuts, lightly pan-toasted
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic or organic garlic granules
2 tablespoon lemon juice
Organic extra virgin olive or macadamia nut oil
4 (6 oz) wild silver salmon fillet portions
Organic coarse ground black pepper, to taste
4 green olives, chopped
2 small tomatoes, diced
1/2 cup fresh feta or goat cheese, crumbled
Toast pine nuts in a pan until just golden brown, and no longer. Set aside.
- Prepare a hot fire in a grill (or heat a broiler after mixing the herbs and lemon juice).
- In a small bowl, combine the basil, parsley, minced garlic and lemon juice.
- Brush the fish with oil. Sprinkle with black pepper. Top each fillet with equal amounts of the basil-garlic mixture.
- Place the fish herb-side down on the grill or under a broiler. Grill or broil for 4 minutes, flip, and cook 3‒4 minutes, leaving a small pink spot in the middle to avoid overcooking.
- Remove the salmon to pre-warmed plates and cover for 3 minutes to finish self-cooking.
- Garnish with olives, pine nuts, and cheese.
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