LOW Carb: Grilled Herb Encrusted Salmon

Grilled Herb Encrusted Salmon

Ingredients:

16 ounces fresh skinless salmon fillets

1/3 cup chopped fresh oregano

1/3 cup c chopped fresh cilantro

1/4 cup Shallot chopped

1 clove garlic

2 tablespoon lemon juice

3 teaspoons extra virgin olive oil

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Preparation:

Rinse fish; pat dry with paper towels. Cut fish into small fillets. Set aside.

In a food processor or a mini chopper combine oregano, cilantro, green onions, garlic, lemon juice, olive oil, kosher salt, and pepper.

Cover and process until chopped into a finer rub or pesto. Stir in lemon juice, olive oil, sea salt, and pepper.  Let this mixture sit for no less than 5 minutes!

Generously coat both sides of the salmon with the herb mixture.

For a charcoal grill, place salmon on the rack of an uncovered grill directly over medium-hot coals. Grill for 6 to 8 minutes or just until the salmon flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Place salmon on grill rack over heat. Cover and grill as above.)