Something extraordinary happens when fresh herbs in an olive oil-based paste meet the searing heat of a grill. They turn smoky and create an earthy crust for salmon.
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
4 tablespoon olive oil
1 teaspoon soy sauce
6 salmon fillets, skin on, each 6 to 7 ounces and 1 inch thick
Combine the parsley, cilantro and basil in a small bowl. Add the chili powder, salt pepper, olive oil, and soy sauce. Mix thoroughly to create a paste. Evenly spread the paste over the flesh of the salmon fillets.
Place the salmon fillets, flesh side down, directly over medium heat. Grill, turning once, until just opaque an the thickest part, 10 to 12 minutes total.
FRIED SALMON/TROUT FILLETS
Salmon fillets or trout skinned
1 cup Crushed Frosted Flacks
1 cup Flour
Salt & Pepper
Cut salmon fillets into 2 in. strips. Combine 1 cup of flour 2 table spoons of salt 1 table spoon of pepper in a zip lock bag. Shake wet salmon fillets till coated. Place open eggs in a bowl and beat them till fluffy. Roll fish in egg wash, then dip them in seasoned bread crumbs. Preheat frying pan with 3 inches of canola oil to about 375 degrees. Place fish in oil and cook until golden brown.