The Mediterranean flare to the salmon you grill, comes from the herbs you use in your rub. I recommend using fresh herbs but if you can’t , remember the ratio 3 parts fresh herbs = 1 part dry herbs. Using that formula, you can convert to dried herbs.
Ingredients
- 4 TBLs Basil – chiffonade, cut into ribbons (4 tsp dry basil)
- 2 TBL Olive oil
- 4 Green Olives – chopped
- 2 TBL Lemon juice -fresh
- 1 TBL Parsley – chopped
- 1 TBL Garlic – peeled, smashed, and minced
- Salt and pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Brush olive oil and both the flesh and skin sides of the salmon then generously salt and pepper.
- In a bowl, mix the basil, parsley, garlic and lemon juice.
- Rub onto salmon’s flesh side and press in.
- Let fish rest with rub for at least 15 mins.
- Place sliced olives on top while plating the fish.
