We found that fish cooks best on a nonstick grill pan with a dome-shaped lid, so the fish steams while it gets great grill marks. Serve with a tossed green salad and couscous.
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon grated lemon rind
2 garlic cloves, minced
4 (6-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
To prepare sauce, combine first 5 ingredients in a small bowl; set aside.
To prepare fish, heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper; add fish to pan. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
Over the summer I had an abundance of basil so I softened a couple sticks of butter, mixed in about 3 cups chopped basil, a few crushed garlic cloves, and about 2 tablespoons lemon juice. I scooped 1/4 cup portions onto a cookie sheet and popped in the freezer the I transferred to gallon size zip-loc baggies. You'll have fresh basil butter all winter long. Fantastic brushed over salmon and asparagus during grilling!!