Well-flavored grilled fish sandwiches make a hearty, informal midday meal or Sunday supper. The secret to perfect fish is a long marinating time and a very hot grill or skillet.
• 6 four-ounce boneless salmon fillets (about 1 1/2 pounds)
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 1/2 teaspoons herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Oil to brush pan
• 6 two-ounce rolls, split
Place the salmon fillets in a single layer in a dish. Combine the oil, lemon juice, herbs, salt, and pepper. Rub the salmon with this marinade. Cover and refrigerate for at least 30 minutes, or as long as overnight, turning once.
Heat a barbecue, indoor griddle, or large frying pan until very hot, and brush with oil. Cook the salmon for 4 minutes, then turn and cook 3 to 4 minutes longer, just until opaque throughout. Serve hot on split rolls spread with Herbes de Provence Lemon-Chive Mayonnaise.
Terri Wuerthner lives in Santa Rosa, California, where she draws on the legendary fresh produce of the region for inspiration.
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