1poundketa salmon fillets,
*salt and black pepper,
1/4cupextra-virgin olive oil,
1 1/2tablespoonsfresh lemon juice,
1tablespoonchopped fresh chives,
1tablespoonchopped fresh tarragon or 1 teaspoon dried,
1Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed. Oil grill grate well to prevent fish from sticking.
2Cut salmon into 4 portions and season both sides with salt and pepper.
3Chop shallot. Squeeze juice from lemon and chop chives.
4Place sauce ingredients in blender. Pulse 30 seconds until smooth and set aside.
5Grill salmon 4 inches above medium heat. Hold palm just above grate. If heat causes you to pull away in 4 seconds, heat is ideal (375 degrees surface temperature). Cook fillets 5 to 6 minutes per side, or until 150 degrees internal temperature or when the center has turned from translucent to opaque. Thicker pieces may take longer to cook.
6Place salmon on plates and drizzle with sauce. Serve immediately.
No Nutritional Information Available