Quick Salmon with Herb Crust

12 oz. 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 Tbs fresh lemon juice 
2 tsp olive oil 
1/4 tsp salt 
1/8 tsp pepper 

Thaw salmon, if frozen. Rinse fish; pat dry with paper
towels. Cut into two (6-ounce) pieces. Set aside. 

In the bowl of a food processor or a mini-chopper combine oregano, 
cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. 

Cover and process until chopped. (Or, use a knife to finely chop 
oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. 
Stir in lemon juice, oil, salt, and pepper.) 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 to 8 minutes or until the salmon just begins 
to flake easily with a fork. 

To serve, cut each salmon piece in half. Makes 4 servings.
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