| Basil Grilled Salmon |
| The Little Fish Company |
| This Week's Special |
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Ingredients
1 pound fresh King or Silver salmon (skin on), cut into 4 pieces
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, finely minced
2 teaspoons Dijon mustard
1/4 cup freshly minced basil
Directions
Arrange salmon pieces, skin underneath, side-by-side into a shallow glass
dish. Set aside.
In a small bowl, whip together olive oil, lemon juice, minced garlic, Dijon
mustard and minced basil.
Brush salmon pieces with marinade.
Cover dish with plastic wrap marinate salmon pieces, refrigerated, for 1
hour. Then marinate for 30 minutes more, at room temperature.
Remove salmon pieces from marinade.
Preheat barbecue until low heated coals or preheat a gaz heated barbecue
to low.
Arrange salmon pieces, skin underneath, onto oiled barbecue rack.
Close lid barbecue salmon pieces for 15 minutes, until salmon flesh is no
longer translucent and can easily be broken-up with a fork.
Serve immediately.
1 pound fresh King or Silver salmon (skin on), cut into 4 pieces
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, finely minced
2 teaspoons Dijon mustard
1/4 cup freshly minced basil
Directions
Arrange salmon pieces, skin underneath, side-by-side into a shallow glass
dish. Set aside.
In a small bowl, whip together olive oil, lemon juice, minced garlic, Dijon
mustard and minced basil.
Brush salmon pieces with marinade.
Cover dish with plastic wrap marinate salmon pieces, refrigerated, for 1
hour. Then marinate for 30 minutes more, at room temperature.
Remove salmon pieces from marinade.
Preheat barbecue until low heated coals or preheat a gaz heated barbecue
to low.
Arrange salmon pieces, skin underneath, onto oiled barbecue rack.
Close lid barbecue salmon pieces for 15 minutes, until salmon flesh is no
longer translucent and can easily be broken-up with a fork.
Serve immediately.