Ingredients
1 whole salmon filet
At least 8 oz (I prefer a little more) of feta cheese
Olive oil
1 cup fresh basil
1/4 cup fresh oregano
3 cloves of garlic
salt
pepper
Non-stick aluminum foil
Broiler pan
plastic wrap
blender
smoker or smoking pellets for barbeque
Preparation
Preparation begins at least 4 hours prior - preferably the day before, though. In blender place basil,oregano,and garlic. Cover by 1/4 inch with olive oil and blend. Place feta cheese in mixing bowl and stir the oil/herb mixture bit by bit until the feta takes on almost a “pasty” consistency. If more olive oil is needed then add it straight. If you have left over mixture - it makes a great base for salad dressing. Cover broiler pan with aluminum foil and place salmon on pan (preferably skinless - but if it has skin place skin side down) Spread feta mixture over the whole surface filet so that it is at least 1/4 inch “deep”. Cover with plastic wrap and leave for at least four hours - if not over night. Remove plastic and place broiler pan on grill having followed instructions on smoking pellets - or you may place on smoker if you have one. Cook until the cheese takes on a golden brown and bubbly appearance.
