Quick Salmon With Herb Crust
"Adapted from "Better Homes and Gardens" by Vital Choice Seafood Co. Haven't tried this one yet."
- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 12 ounces salmon fillets, skin removed, 3/4-inch thick (fresh or frozen)
- 1⁄3 cup coarsely chopped fresh oregano
- 1⁄3 cup coarsely chopped fresh cilantro
- 1⁄4 cup sliced green onion
- 1 garlic clove
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Thaw salmon, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into two (6-ounce) pieces. Set aside.
- In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic.
- Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)
- Generously coat both sides of salmon with the herb mixture.
- Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.
- To serve, cut each salmon piece in half.
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
