Salmon filets (skin removed)
Olive oil
Fresh Basil
Fresh Rosemary
2 cloves of garlic
sea salt
fresh ground pepper
Please excuse the paucity of measures. I spend my days dealing with
finite quantities of liquids and powders and find respite in
“approximation” when it comes to cooking.
Heat olive oil in a small pan over medium heat. Add freshly crushed
garlic, basil, and rosemary and heat mixture for about 3 minutes (stop
before the garlic turns brown and crispy). Allow infusion to cool
slightly and brush on to the salmon filets. Lightly salt and pepper the
filets and place on a HOT grill (I use the top rack on a gas grill…a
charcoal grill would be better). Cook until fish is firm (time will
vary depending on heat of the grill).
Alternately, you can place the filets on a piece of aluminum foil on the
grill surface. This will prevent them from sticking to the grill but
will not allow for a slightly crispy surface. ~ Chris Broomell
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Originally published November 15th, 2004 on Fly Anglers Online by Chris Broomell.