Herb-Encrusted Grilled Salmon

Ingredients

• 2 salmon filets, thawed in refrigerator if frozen
• 1 T olive oil, plus more for oiling grill
• 1/2 tsp. fennel pollen
• 1/2 tsp. lemon pepper
• 1/4 tsp. sea salt

Directions

1. Take the salmon out of the refrigerator and let it lose its chill on the counter.
2. Using a mortar and pestle, crush the Fish Blend, or the individual herbs, with the fennel pollen, or ground fennel, lemon pepper, and salt.
3. Remove any tough bits that refuse to break down, then stir in the olive oil until you have a paste-like mixture.
4. Coat both sides of the fish with the herb mixture, then let it rest for at least 10 minutes while the grill heats.
5. Oil the grill slats with a paper towel dipped in olive oil, or coat them with nonstick spray, then bring a gas or charcoal grill to medium-high. At that heat, you should only be able to hold your hand over the grill for 3-4 seconds.
6. Set the fish on the grill at an angle with the top side facing down, and grill until marks begin to show, about 2-3 minutes.
7. Turn the fillets to a new angle and cook for another 2-3 minutes so the grill marks cross.
8. Gently flip the fish and grill the second side for 2-3 minutes, until it feels just a little firm when pressed, not hard.
9. The full cooking time should be under 10 minutes; just over 7 minutes is a good benchmark. When it is ready, the fish should feel barely firm.
10. Serve hot.