Lynn's
Grilled Salmon
For the fresh Creole seasoning blend:
- 4 teaspoons paprika
- 2-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 2-1/2 teaspoons black pepper
- 1-1/2 teaspoons white pepper
- 1-1/2 teaspoons cayenne pepper
- 4 teaspoons fresh thyme, chopped
- 4 teaspoons fresh oregano, chopped
- 4 teaspoons fresh basil, chopped
Combine all ingredients
thoroughly in a bowl.
Yield: about 1/2 cup.
For the salmon:
- 1/2 - 3/4 cup olive oil
- 8 salmon filets, about 6 ounces each.
- 1 cup green bell pepper, brunoise
Brush each salmon filet
on both sides with olive oil.
Sprinkle both sides of each filet with fresh Creole seasoning, using about
a tablespoon for each filet.
Grill filets until just cooked. Be careful no to overcook the edges (I
did, and got a few points taken off). If necessary, leave the middle a little
more rare, and carry-over cooking will complete the center after the fish is
taken off the grill.
To serve: Place about 4 ounces of Tomato LinguinePA7
on each plate. Top fettuccine with salmon filet. Garnish each plate with about 2
tablespoons brunoise of bell pepper.
Sigmund Freud's Introduction to Psychoanalys 1917