There's an old saying in Jazz music "more ain't' better."
This 'truism' can be carried over to food and certainly to fish.
The simpler the cooking technique the more robust the flavor.
- 6 (6-ounce) salmon filets
- 1 cup olive oil
- 1 tbsp grated lemon peel
- 1 tbsp fresh minced tarragon
- 1 tbsp fresh thyme leaves
- 1/2 tbsp fresh chopped chervil
- 1 tbsp chopped dill
- 1 tbsp minced garlic
- fresh ground black pepper to taste
- kosher salt to taste
In a mixing bowl, combine oil and all herbs other than salt and
pepper. Wisk thoroughly to create marinade. Remove 6 teaspoon of
marinade and set aside for later. Place the fish on a large cooking
sheet and coat with the marinade. Allow to sit at room temperature
15 minutes. While fish is marinating, prepare grill according to
manufacturer's directions. A small amount of smoke wood may be added
for flavor. When ready to serve, place fish on grill and cook 2-3
minutes on each side for medium. Place the cooked fish onto the
serving plate and top each with 1 teaspoon of remaining marinade.