Grilled Salmon with Herb Crust
ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
cup coarsely chopped fresh oregano
cup coarsely chopped fresh cilantro
cup sliced green onion
tablespoon fresh lemon juice
teaspoons olive oil
- 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. Makes 4 servings.
Nutrition Facts(Grilled Salmon with Herb Crust)
- Per serving:
- 126 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 44 mg chol.,
- 207 mg sodium,
- 2 g carb.,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet