Grilled Salmon

by Katy Wallace

Steps:

  • I would suggest purchasing at least 0.5 lb per serving, and plan to double the amount in order to have leftovers if you like salmon salad (instead of tuna salad). Check out Bering Bounty.com in order to buy direct affordable wild-caught fish. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt.
  • Put the salmon fillets on the hottest part of the grill, starting with the skinless side down.
  • Grill for about 5 to 10 minutes on each side, or until desired doneness. (I personally putthem skin side down and cook until flaky with fork, never flipping).
  • Serve on a plate and spread a tablespoon or two of pesto on top, or your choice of topping, to the fish right away.
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