Salmon with Olive Relish
The salmon can also be cooked on the grill. Preheat grill to medium, and brush grate with oil. Scatter the herbs on the grill to form a bed for the fish. Then cook the salmon, covered, for 20 to 30 minutes.
- Servings: 12
Source: Martha Stewart Living, September 2009
- 2 large bunches fresh herbs (such as dill, oregano, or parsley, or a combination)
- 1 side of salmon, skin on (3 pounds; about 1 1/4 inches at thickest point)
- Coarse salt and freshly ground pepper
- Olive Relish, for serving
Preheat oven to 500 degrees. Heat a rimmed baking sheet in oven for 10 minutes. Scatter herbs on the sheet to form a bed for the fish. Lay salmon, skin side down, on top of herbs, and season with salt and pepper.
Roast salmon until cooked through (fish should flake but be slightly translucent in the center), 10 to 15 minutes. Using 2 large spatulas, transfer salmon to a serving platter. Serve warm or at room temperature, with olive relish.