Who wouldn't serve this to ANY guest in the world? - you all know that salmon is good for you.
Everything about this little piece of fish - is as healthy as the salmon itself. Well, the sprinkling of mozzarella over the top may be cheating a little bit.
First step - get yourself a WILD salmon filet with the skin on one side. WILD...WILD...WILD....I don't want to mess with that farmed stuff.
Then, chop together - lots of fresh basil, onions, and garlic. I use a Magic Bullet chopper/processor for this. You will also want a dash...just a dash of olive oil into the chopped mix.
Take your mix - and fork it into your salmon. Just poke it on in there. Sure, you are making the top of the fish look like a track meet was just held on it but who cares. First, it will even out during the grilling. Second, people would see the herbs as bumps and not the bumpy skin. Third, you are going to cover it up anyway.
Grill - I like to put skin side down for a short amount of time. It is just enough to get your ingredients to set a bit. Then, carefully, flip your salmon with the ingredients/non-skin side down. You'll lose a little ingredient but that's OK. After you grill that way for a few minutes, turn it back over with the skin down.
Put a couple thin slices of tomato over the top - and seal the deal with some mozzarella cheese. Finish grilling until the fish starts to flake.
Guaranteed - you won't get much better eating on this planet and it's practically all pure health!
Throw a nice glass of chardonnay on the side - and your dining experience will be downright scary!
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