Instructions: In food processor process all herb paste ingredients until smooth.

Season the salmon fillets with salt and spread about 1 tablespoon herb paste on flesh side of each salmon fillet. Cover and marinate in refrigerator for 1 to 12 hours.

Place marinated fillets in center of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

This recipe yields 4 servings.

Wine Recommendation: An oaky California Chardonnay, this dish, and a glorious sunset are all you need to set the world right.

Beer Recommendation: To buoy up the delicate salmon flavor in this sea of herbs, try a lightly honeyed ale.

Comments:
This recipe shows off one of salmons most endearing qualities; its compatibility with a variety of herbs.

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