Do you constantly overcook your salmon? The Island Grillstone™ makes it almost impossible to barbecue a dry salmon. No tinfoil required.
- AUTHOR: Gary House
- PREP TIME: 15 mins
- COOK TIME: 20 mins
- TOTAL: 35 mins
- SERVES: 5
Ingredients
- Fresh Herb Seasoning Salt
- 2 Parsley stalks,finely chopped
- 4 Sage leaves, finely chopped, (leaves removed from stem)
- 2 Thyme stems, finely chopped, (leaves removed from stem)
- 2 Rosemary branch, finely chopped, (leaves removed from stem)
- 1 Marjoram stems, finely chopped, (leaves removed from stem)
- 1 Cup Fine sea salt (16 tbs)
- 1 Tablespoon Lemon zest(Zest of 1 lemon)
- Fresh Herb Seasoning Salt
- 1 Lemon, sliced and halved
- 3 Pound,Salmon fillets tail and belly fat trimmed (Fresh Atlantic One)
- 6 Tablespoon olive oil(Divided)
- 2 Japanese eggplants, ends trimmed and eggplants quartered lengthwise
- 6 Lettuce leaves(For Serving)
Other Ingredients
Directions
- Preheat the grill to about 350 F.
- Score the fish 1 inch apart as seen in the video.
- For making fresh herb seasoning salt, clean and finely chop the herbs together. Add salt and lemon zest to it and mix it well.
- Insert one lemon slice into the scored areas of the fillets, as seen in the video.
- Drizzle olive oil over the salmon. Sprinkle some fresh herbs over the fish. Set it aside. Repeat the same with the eggplants.
- Grease the grill evenly with oil. Place the eggplants and salmon over the grill as shown in the video.
- Cook them covered. Turn the eggplants midway to get grill marks all over. Pull the eggplants when it is al dente, almost after 6 minutes.
- Let the salmon cook a little further. Pull it out when done.
- Place the salmon on a bed of lettuce leaves. Serve it with grilled eggplants.
GETTING READY
MAKING
SERVING
