Herb-Encrusted Grilled Salmon
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
Remove salmon from refrigerator and allow to come to room temperature. In mortar and pestle, grind together Fish Blend , fennel pollen , lemon pepper, and salt. Pick out any woody pieces that don’t grind up, then add olive oil and mix together. Rub fish on both sides with herb mixture, and let sit for at least ten minutes while you preheat gas or charcoal grill. Rub grill slats with a piece of paper towel dipped in olive oil , then heat the grill to medium-high. Place fish on grill at an angle, top side down, and cook until grill marks start to appear, about 2-3 minutes. Then rotate and cook 2-3 minutes more to get criss-cross marks. Turn fish carefully and cook 2-3 minutes on second side, or until fish feels just slightly firm to the touch, but not at all hard. Total cooking time will be under ten minutes, I cooked my salmon just over 7 minutes, and it was perfect. Fish should feel barely firm when it’s done. Serve hot.