South Beach Diet

Quick Salmon with Herb Crust

12 oz. fresh or frozen skinless salmon fillets, 3/4-inch thick1/3 cup coarsely chopped fresh oregano1/3 cup coarsely chopped fresh cilantro1/4 cup sliced green onion1 clove garlic1 Tbs fresh lemon juice2 tsp olive oil1/4 tsp salt1/8 tsp pepper

Thaw salmon, if frozen. Rinse fish; pat dry with papertowels. Cut into two (6-ounce) pieces. Set aside.

In the bowl of a food processor or a mini-chopper combineoregano, cilantro, green onion, garlic, lemon juice, oil,salt, and pepper. Cover and process until chopped. (Or,use a knife to finely chop oregano, cilantro, green onion,and garlic. Transfer to a shallow bowl. Stir in lemonjuice, oil, salt, and pepper.) Generously coat both sidesof salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directlyover medium-hot coals for 6 to 8 minutes or until thesalmon just begins to flake easily with a fork. To serve,cut each salmon piece in half. Makes 4 servings.