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November 15th, 2004

Grilled Salmon
By Chris Broomell

    Salmon filets (skin removed)

    Olive oil

    Fresh Basil

    Fresh Rosemary

    2 cloves of garlic

    sea salt

    fresh ground pepper

Please excuse the paucity of measures. I spend my days dealing with finite quantities of liquids and powders and find respite in "approximation" when it comes to cooking.

Heat olive oil in a small pan over medium heat. Add freshly crushed garlic, basil, and rosemary and heat mixture for about 3 minutes (stop before the garlic turns brown and crispy). Allow infusion to cool slightly and brush on to the salmon filets. Lightly salt and pepper the filets and place on a HOT grill (I use the top rack on a gas grill...a charcoal grill would be better). Cook until fish is firm (time will vary depending on heat of the grill).

Alternately, you can place the filets on a piece of aluminum foil on the grill surface. This will prevent them from sticking to the grill but will not allow for a slightly crispy surface. ~ Chris Broomell

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