- 1 1/2 pounds wild salmon fillet, skin-on
- 2 cups basil leaves
- 1/2 cup coarsely chopped fennel
- 1/3 cup extra virgin olive oil
- 2 large cloves garlic, peeled
- 1/4 cup chèvre cheese
- 1/4 cup toasted hazelnuts
- 1/4 teaspoon salt
Cut salmon into 4 equal portions.
Place remaining ingredients in a food processor or blender and blend until coarsely chopped (the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat salmon in this mixture. Refrigerate for 30 minutes or overnight.
Place salmon, skin side down, on a hot grill and cover. Cook for 15 to 20 minutes, depending on the thickness, or until salmon is opaque through.
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