Normally I almost always grill salmon, but this was sublime. The skin debate is neither here nor there. I always grill–and now bake–the salmon with the skin ON. It adds flavor, nutrition, and is good to eat. The salsa verde was a perfect blend of savory, citrusy, spice, and green. Lovely. Just one thought: maybe a little less olive oil in the salsa. All in all, a wonderful recipe.
