Wednesday, June 24

Sun-Dried Tomato and Herb Crusted Salmon

Ever give a man a gift you think is the coolest thing ever and them be like "ehh, it's neat."

No? Just me? Shit.

That's what happened with Mark's Christmas present two years ago: a basket for grilling fish. I didn't notice until recently, but he's never used it. So, when we purchased a really nice piece of salmon from Costco, I suggested he use the basket to grill it with a little concoction I thought would be good.

Let's just say he's glad he listened to me and the "neat" Christmas present has been vindicated! 
Y'all, seriously, try this on salmon immediately and thank me later.
 Sun-Dried Tomato and Herb Crusted Salmon
 First, spray your basket (or tin foil) with olive oil skin side down. Rub two or three pinches (about a teaspoon or so depending on the size of your fish) of cayenne, basil, dill and garlic salt into the fish. Smother the herbs with the juice of a full lemon. Slice about a quarter of a cup (give or take depending on your fish's size) of sun-dried tomatoes. Place them on top of the fish. Cover the entire thing with the slices of two lemons on top of the fish. Grill skin side up for a few minutes to give it a sear, flip it, and then watch until it looks nice and flaky

1 comment:

  1. That looks fantastic. What kind of sundried tomatoes did you use? I'd be worried they'd be so small they'd fall off!


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