Feta And Fresh Herb Encrusted Salmon

• 1 whole salmon filet
• At least 8 oz (I prefer a little more) of feta cheese
• Olive oil
• 1 cup fresh basil
• 1/4 cup fresh oregano
• 3 cloves of garlic
• salt
• pepper
• Non-stick aluminum foil
• Broiler pan
• plastic wrap
• blender
• smoker or smoking pellets for barbeque

1. Preparation begins at least 4 hours prior - preferably the day before, though.
2. In blender place basil,oregano,and garlic.
3. Cover by 1/4 inch with olive oil and blend.
4. Place feta cheese in mixing bowl and stir the oil/herb mixture bit by bit until the feta takes on almost a "pasty" consistency. If more olive oil is needed then add it straight. If you have left over mixture - it makes a great base for salad dressing.
5. Cover broiler pan with aluminum foil and place salmon on pan (preferably skinless - but if it has skin place skin side down)
6. Spread feta mixture over the whole surface filet so that it is at least 1/4 inch "deep".
7. Cover with plastic wrap and leave for at least four hours - if not over night.
8. Remove plastic and place broiler pan on grill having followed instructions on smoking pellets - or you may place on smoker if you have one.
9. Cook until the cheese takes on a golden brown and bubbly appearance.

salmon filet, at, olive oil, fresh basil, fresh oregano, garlic, salt, pepper, aluminum foil, pan, plastic wrap, blender, smoking pellets

Taken from www.epicurious.com/recipes/member/views/feta-and-fresh-herb-encrusted-salmon-1201049 (may not work)