Simple to prepare – beautiful to serve to your guests.
|2||Cloves of garlic, minced|
|1 Tsp||Extra virgin olive oil|
|1 Tsp||Kosher salt, divided|
|1/3 C||Plus ¼ C thinly sliced fresh basil, divided|
|2||Medium tomatoes, thinly sliced|
|¼ Tsp||Freshly ground pepper|
|1 Whole||Wild salmon fillet (about 1 ½ pounds)|
- Preheat grill to medium.
- Mash minced garlic and ¾ tsp salt on a cutting board with the side of a chef’s knife or a spoon until a paste form. Transfer to a small bowl and stir in oil.
- Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side-down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining ¼ tsp salt and pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining ¼ cup basil.