Lemon and Herb C S Fishery Wild Salmon Featuring Oregon Olive Mills Arbequina Olive Oil
Heat a grill until moderately hot. Stir together the juice of a lemon; 2 tablespoons chopped fresh parsley, basil or dill; 2 tablespoons Arbequina Extra Virgin olive oil; salt and pepper. Marinade 1 1/2 pounds CSF skin-on salmon fillet with olive oil, salt and pepper, fresh herbs. Reserve some mixture for serving. Grill skin-side down until the skin is crisp, 4 or 5 minutes. Turn and cook until the fish is firm but still medium rare, another minute or two. Drizzle with the remaining lemon-and-herb mixture.
1/2 Pound C S Fishery Wild Chinook Salmon
2 Tablespoons Oregon Olive Mills Arbequina Extra Virgin Olive Oil
2 Tablespoons chopped fresh Parsley, Dill or Basil
1 Lemon Juiced with pulp - (remove seeds)