Salmon With Parsley Sauce
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lightly packed italian parsley sprigs||3 1⁄4 Cup (52 tbs)|
|Garlic||4 Clove (20 gm)|
|Drained capers||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Boneless salmon fillets/48 ounce salmon steaks||36 Ounce|
In a food processor or blender, whirl 1/2 cup of the oil with parsley, garlic, capers, and lemon juice until smooth.
Spoon into a serving bowl and set aside.
If made ahead, cover and refrigerate for up to 4 days.
Rinse salmon, pat dry, and brush sparingly with oil.
Then place fish (skin side down, if using fillets) on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds).
Cook, turning once with a wide spatula, until fish is opaque but still moist in thickest part; cut to test (about 8 minutes).
Transfer fish to warm dinner plates and top each serving with about 1 tablespoon sauce.
Offer remaining sauce to add to taste.