Grilled Salmon with Herb Crust

  • 1 Pkg  Rossi Pasta Garlic Fettuccini
  • 12  ounce  fresh or frozen skinless salmon fillets, 3/4 inch thick
  • 1/3  cup  coarsely chopped fresh oregano
  • 1/3  cup  coarsely chopped fresh cilantro
  • 1/4  cup  sliced green onion
  • 1  clove garlic
  • 1  tablespoon  fresh lemon juice
  • 2  teaspoon  olive oil
  • 1/4   teaspoon  salt
  • 1/8  teaspoon  pepper
Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into 2 6oz pieces. Set aside. In the bowl of the food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. Generously coat both sides of salmon with the herb mixture. Cook the salmon on the rack of an uncovered grill directly over medium hot coals for 6-8 minutes or until salmon begins to flake easily with a fork. Cook pasta according to package directions and drain. To serve, cut each salmon piece in half. Lay over pasta. Makes 4 servings.