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Grilled Salmon with basil and mint

Ingredients: 6 1/4 inch slices lemon 6 1/4 inch slices lime 2 Ounce(s) extra virgin olive oil 6 1 inch salmon fillets, skin on 1 sea salt; to taste 1 Cup(s) basil leaves; thinly sliced 3/4 Cup(s) mint leaves; thinly sliced Directions: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes. Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper. Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil. Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute. Serve fish with herbed oil and top with citrus slices. Cooks' note: If you aren't able to grill outdoors, fish and citrus can be cooked in a ridged grill pan. Cook citrus over high heat, then reduce heat to moderately high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.
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Coat the patties with the remaining bread crumbs. 2.In Bruschetta (garlic bread with tomatoes and basil) In a large skillet, heat the olive oil and 1 tablespoon of the garlic over medium heat Add the bread slices in a single layer and fry them on both sides until crisp. Meanwhile in a bowl, combine the tomatoes, the remaining 2 tbspoon garlic, chopped White bean salad with grilled shiitake, shallots and smoked sturgeon Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and Wilted greens, grilled portobellos and cherry vinaigrette In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt, and pepper. Arrange the mushroom caps in a single layer in a shallow non-aluminum dish and pour the vinegar marinade over the mushrooms. If time allows, cover and let stand for