Recipe: Grilled Salmon With Mint & Basil

I love to cook and come up with new recipes (don’t ask me to do the same with baking). I have a ton of mint taking over my garden so I am on a mission to use it! I put mint in my protein shakes and sprinkle it over fruit but I wanted to discover other ways to serve it to my friends and family. I came up with this Grilled Salmon With Mint & Basil recipe and I wasn’t sure it would work but when my husband raved about it, I knew I was on to something. It takes only 30 minutes from prep to serving and since my husband handles the grill (and therefore takes all credit for the meals I prep) I have time to get everything else ready.

I prefer using wild salmon and I served it over grilled asparagus which I just dusted with olive oil and placed on a rack on the grill.

Grilled Salmon With Mint & Basil (serves 4)

INGREDIENTS

1. • 4 (1/4-inch-thick) lemon slices
   • 4 (1/4-inch-thick) lime slices
   • 1/4 cup plus a little extra extra-virgin olive oil
   • 4 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
   • Kosher or sea salt to taste
   • Fresh ground pepper to taste
   • 3/4 cup loosely packed fresh basil, thinly sliced
   • 3/4 cup loosely packed fresh mint, thinly sliced

PREPARATION

1. 1. Prepare grill for cooking. If using a charcoal grill you will want it medium-hot. If you are using a gas grill you will want it set to high.
   2. Brush both sides of citrus slices with a little olive oil then brush fish all over (both sides) with olive oil and then squeeze the leftover lemon and lime you didn’t use over the salmon and then season with salt and pepper.
   3. Grill lemon and lime slices on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate.
   4. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 4 to 5 minutes. Flip fish over onto opposite side and grill until fish is just cooked through, 3 to 4 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
   5. Heat mint and basil in 1/4 cup oil with some salt and pepper in a small sauce pan over moderate heat on the stove stirring, until herbs are slightly crispy, about 3 minutes.
   6. Serve fish over grilled asparagus with herbed oil and top with citrus slices (which should be squeezed on top of the fish for more flavor).

I served quinoa on the side. But you could serve any starch you like, or bread.

Enjoy!

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