Grilled Salmon With Herb Crust
|Salmon fillets||12 Ounce (Fresh Or Frozen, About 3/4 Inch Thick)|
|Snipped oregano||1⁄8 Cup (2 tbs) (Fresh)|
|Snipped fresh cilantro||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm)|
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut into 4 serving-size pieces; set aside in a food processor bowl combine oregano, cilantro, green onions, lemon juice, oil, salt, pepper, and garlic.
Cover and process until chopped.
Transfer to a shallow dish.
Generously coat both sides of fish with herb mixture.
Place fish on the greased rack of an uncovered grill directly over medium coals.
Grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning once.