Instructions: To make the Green Goddess Dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil.

Grill the fillets, flesh-side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes.

Turn the fillets and finish cooking them, skin-side down, for 2 to 3 minutes.

Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: Youll be happy to devour this with a soft California Pinot Noir.

Beer Recommendation: A pale ale has the right amount of intensity for this dish.

Comments: There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And dont forget the anchovies in the sauce; they make all the difference in flavor. The chef at San Franciscos Palace Hotel created the sauce in the 1920s to honor actor George Arliss, who was performing locally in a play called "Green Goddess."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.