Mmmm more salmon. We are winding down in the amount that we have in our freezer, just in time to stock up again! This recipe used my favorite herb, cilantro. The meal was simple to put together but nothing special.
- 1 1/2 pounds skinless salmon fillet
- kosher salt and black pepper
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 2 tablespoons chopped toasted pine nuts
- 2 teaspoons grated lemon zest
Heat grill to medium-high. Season salmon with ½ teaspoon salt and ¼ teaspoon pepper.
Grill, turning occasionally, until opaque throughout, 4 to 6 minutes.
In a small bowl, combine the olive oil, cilantro, pine nuts, and lemon zest. Serve with the salmon.