Tuscan Salmon

SALMON WITH LEMON AIOLI

1/2 of a whole salmon
2 tablespoons Tuscan Butchers Rub mixed with 2 tablespoons olive oil

This can be cooked in the oven or on the grill. I think it is best on the grill.

TO GRILL
Turn all burners on high on a gas grill. Preheat for 10 minutes. Stir rub into olive oil. Rub salmon with the olive oil mixture.
Soak a cedar plank in water for 30 minutes.

Put plank on grill over one burner. Turn that
burner off. Keep other burners on high. Grill for about 15- 20 minutes. It can take as long as forty minutes if you have a large salmon.

TO COOK IN OVEN

Preheat oven to 400 degrees. Place salmon on an oiled jelly roll pan. Bake 30-40 minutes. Check after 20 minutes in oven.

EASY LEMON AIOLI

1 cup mayonnaise
4 garlic cloves, pressed
zest of one lemon
juice of half a lemon
Stir together and refrigerate. Taste to see if there is enough lemon and add more juice if desired.

TUSCAN BUTCHERS RUB

1/2 cup fresh mint
1/3 cup fresh thyme leaves
1/2 cup fresh sage
1/2 cup fresh rosemary
1/8 cup kosher salt
2 tablespoons red pepper flakes

Chop all ingredients together, spread out on a jelly roll pan to dry for several days. Stir occasionally. Store in an airtight jar.
Keeps for one year