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Author Notes: I have been trying all sorts of recipes for grilled fish this summer.The trick seems to be not to dry out the fish and have a quick and tasty sauce with a bright flavor —kitchengardener
- 1 1/2 pounds wild salmon filet
- 4 tablespoons chopped fresh herbs-basil, mint, oregano, marjoram
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika or pimenton
- pinches sea salt
- 3 tablespoons sherry vinegar
- Preheat the grill and season it with oil or olive oil spray
- check the salmon for pin bones (you can pull them out with pliers)rub it with olive oil and sprinkle with a pinch of pimenton and sea salt
- meanwhile, chop the fresh herbs, mix the remainder of the pimenton with 3 tbs olive oil and sherry vinegar, herbs, and another pinch of sea salt
- grill the salmon skin side down until just cooked through
- remove from the grill and serve with the sauce to pour over the fish
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Paprika
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.