Grilled Salmon with Basil and Mint

• 6 (1/4-inch-thick) lemon slices
• 6 (1/4-inch-thick) lime slices
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
• Fine sea salt to taste
• 1 cup loosely packed fresh basil, thinly sliced
• 3/4 cup loosely packed fresh mint, thinly sliced

1. Prepare grill for cooking.
2. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
3. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
4. If using a gas grill, preheat burners on high, covered, 10 minutes.
5. Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
6. Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total.
7. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate.
8. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes.
9. Turn each piece of fish onto 1 side and grill 1 minute.
10. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more.
11. Transfer fish to a platter and keep warm, covered loosely with foil.
12. Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
13. Serve fish with herbed oil and top with citrus slices.

lemon slices, lime slices, extravirgin olive oil, salmon fillet, salt, fresh basil, fresh mint

Taken from www.epicurious.com/recipes/food/views/grilled-salmon-with-basil-and-mint-109533 (may not work)