COMMENTS:
There's an old saying in Jazz music "more ain't' better."
This 'truism' can be carried over to food and certainly to fish.
The simpler the cooking technique the more robust the flavor.
INGREDIENTS:
- 6 (6-ounce) salmon filets
- 1 cup olive oil
- 1 tbsp grated lemon peel
- 1 tbsp fresh minced tarragon
- 1 tbsp fresh thyme leaves
- 1/2 tbsp fresh chopped chervil
- 1 tbsp chopped dill
- 1 tbsp minced garlic
- fresh ground black pepper to taste
- kosher salt to taste
METHOD:
In a mixing bowl, combine oil and all herbs other than salt and
pepper. Wisk thoroughly to create marinade. Remove 6 teaspoon of
marinade and set aside for later. Place the fish on a large cooking
sheet and coat with the marinade. Allow to sit at room temperature
15 minutes. While fish is marinating, prepare grill according to
manufacturer's directions. A small amount of smoke wood may be added
for flavor. When ready to serve, place fish on grill and cook 2-3
minutes on each side for medium. Place the cooked fish onto the
serving plate and top each with 1 teaspoon of remaining marinade. |
