Grilling fish is one of my favorite dishes. Topping it with a lovely, colorful sauce makes the presentation so nice and brings the flavors out. El Tovar at the Grand Canyon serves a Salmon Tostada (page 32 in Tastes & Treasures cookbook) that looks so pretty with the Corn Salsa (page 11 in Tastes & Treasures).
This Parsley-Chive Sauce is another unique blend for enhancing fish.
1 ½ cups fresh flat-leaf parsley leaves
1 scallion, coarsely chopped
¼ cup coarsely chopped fresh chives
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
4 5-ounce skinless salmon filets
Put the parsley, scallion, chives, oil, lemon juice and mustard into the small bowl of a food processor. Add 1 tablespoon water and ¼ teaspoon each of the salt and pepper. Pulse until smooth.
Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer filets to a plate.
Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon filet.
Serve with vegetables. Note – we used fresh Steelhead Trout. It looks very similar to salmon and grills very much the same way also.