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Herb-and-Olive-Stuffed Salmon

For Filling:

2 lemons

1 cup black olives (pitted and minced)

1/2 cup grated Parmesan cheese

1/4 cup fresh dill

1/4 cup fresh parsley

1/4 cup fresh basil

Steps to Make It

To make the filling, zest and juice both lemons into a medium-size bowl. Add the remaining filling ingredients and combine.

Place on a large cutting board or foil-lined baking sheet 2 pounds thin salmon fillets - tails work best for this recipe (cut into 4 equal pieces). Divide the filling mixture evenly and place in the center of each of the 4 pieces of salmon. Fold the corners of the salmon fillets toward the center, making a pocket around the stuffing, and secure with toothpicks. Season the outside of fish with salt and black pepper.

Preheat grill to medium-hot and prepare for indirect grilling. Oil the side of grill well that you will be placing the salmon. You can also cook your salmon in the broiler. Keep a close eye on your fish, though, as it's easy to overcook.

Place stuffed salmon fillets on well-oiled grill. Close the lid and grill until salmon has cooked through, about 20 minutes or until internal temperature reaches 145 to 150 F. The salmon should be opaque and the stuffing should appear browned and the cheese completely melted. Remove toothpicks before serving.


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